You may have taken home some greens from the market, only to toss them in the compost. But did you know that most of our root greens are completely edible, and are actually quite tasty and good for you!
Large grocery stores often do not sell veggies with the greens attached, as they can dehydrate the roots, make storage difficult or simply because customers don't know what to do with them.
Try out these recipes and enjoy this bonus fresh healthy food attached to your veggies!
Beet Greens
Beet greens are the nutrient-dense, edible leafy tops of the beetroot plant, packed with vitamins, minerals and antioxidants. They taste similar to Swiss chard or spinach and can be sautéed, braised, or added raw to salads!
Beet greens contain:
- Vitamins A, C, and K
- Calcium, potassium, magnesium, copper, and iron
Radish Greens
Radish greens are highly nutritious, and packed with more vitamin C, calcium, and antioxidants (polyphenols and flavonoids) than the roots themselves! They have a peppery flavor similar to arugula and work wonderfully in salads, or sautéed, cooked into soup, or even a pesto!
Recipes
Turnip Greens
Turnip greens are the nutrient-dense, peppery-tasting. They are extremely high in Vitamin K (crucial for bone health and clotting), Vitamin A, Vitamin C, folate, and disease-fighting antioxidants like glucosinolates! Who knew?
They can be sautéed in olive oil with garlic and finished with a splash of lemon juice or vinegar to balance the bitterness. They can also be braised, steamed or added to stews. I like to chop them up, freeze in a ziploc and add to soups later in the year!
Carrot Greens
Carrot greens are packed with with vitamins A, C, and K, as well as potassium and calcium, They have an earthy, slightly bitter flavor similar to parsley or kale. You can use them to make carrot top pesto, blend them into chimichurri, chop them into salads, or save to add to vegetable stock.
Recipes
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