Juicing beet stalks is a quick method of preparing an underused portion of the nutrient-rich vegetable. They bear a close likeness to rhubarb and have a sweet, earthy taste similar to chard. You can juice beet stalks along with the roots and leaves, or on their own. Mix the beet stem juice with other vegetable and fruit juices for an invigorating beverage, or add the beet stalk juice to soups or sauces for a nutrition boost.
Clean the beet stalks thoroughly under cold, running water, scrubbing off any sand or dirt with your fingers. Rub with paper towels to remove any remaining dirt.
Place the beet stalks on a cutting board. Trim off any parts that are bruised or damaged. Cut the stalks into smaller pieces if you feel it's necessary, although most juicers are powerful enough to handle whole stalks.
Prepare your juicer for juicing. Line the pulp collector with a plastic shopping or produce bag, if desired, for easier cleanup. Place a cup or small pitcher underneath the juice spout.
Turn on the juicer. Place the beet stems into the juice hopper. Use the pusher to force the stalks through, if needed.
Store any juice that you are not using immediately in an airtight container in the refrigerator.