Pickled Beet Stems.
A recipe from the Sneaky Kitchen
Stems from one bunch of fresh beets
1/4 cup red wine vinegar
2 tsp. sugar
1/2 tsp. salt
black pepper to taste
large pinch of dried thyme
1 or 2 whole cloves (optional)

Trim damaged parts from stems. Cut into 1/2" pieces; place in a glass jar or ceramic dish. Combine remaining ingredients & bring to a boil. Remove clove(s) & pour hot liquid over stems.  When cool, place into a glass or plastic covered container; preferably a clean jar. If stems aren't covered, add a little vinegar to cover. Refrigerate for at least a day. These will keep in the refrigerator for quite some time & can be nibbled as a snack or added to salads for color, flavor and  nutrition.