QUICK-PICKLED BEET STEMS

Stems from 2 large red beets 2 Tbsp red wine vinegar 1 tsp sugar or honey ¼ tsp salt Freshly ground black pepper Leaves from 1 thyme sprig • Cut stems on the bias into ¼-inch slices. Place stems in a small bowl. • Bring vinegar to a boil in a small saucepan. Stir in sugar or honey, salt, pepper and thyme; pour over stems. Let stand at least 20 minutes. Yields ½ cup.