Katie from Eat This is hosting this edition of Weekend Herb Blogging and this week I have baby beetrootIt doesn't get much better than bunches of just picked beetroot - the freshness evident in their firm stems and crisp leaves.When it comes to leaves and stems, especially when they are this fresh, don't be throwing them away. Treat them as you would chard, the stems especially will both add colour and a mild beetroot flavour to your dishes.For these beets I've decided to pickle them....
