Don’t you dare throw away the stems. They’re crunchy, bright, and taste like beets had a baby with celery. Chop them up and pickle them in vinegar, salt, and a pinch of sugar. In three days, you’ll have pink, tangy pickles that are perfect on burgers or tacos.
Or, sauté them before you add the leaves—they soften up and add a textural surprise that makes everything mint. Your dinner guests will ask what that “magic crunch” is. You’ll just smile and say, “Beets. The whole thing.”
