Don’t toss the leafy greens from your root veggies- eat them. Many people believe root tops could be potentially toxic to the body but really they are not and are safe to eat in moderation. So, before you toss the leafy greens into the compost, discover great ways to prepare common root greens from carrots, beets and radishes. The greens are packed with nutrients and can be used in a variety of ways. Root tops do not stay fresh for very long. I remove the leaves from the root immediately. I then wash, prep and store the leaves like other salad greens and eat them within a day or two (if I do not freeze them).
- Finely chop and saute radish and beet greens into your favorite morning egg dish
- Wash, rinse, dry, chop and freeze to have on hand to throw into a nutrient dense smoothie, soup, stew, pasta sauce, taco meat or casserole dish.
- Use in a cold Broscht Soup by the Sassy Radish
- Make a delicious Radish Leaf Pesto by Chocolate & Zucchini
- Saute radish and beet greens in butter, garlic and fresh herbs
- Try carrot greens in sesame seed dressing by Melissa Clark
- Moroccan Carrot & Chick Pea Salad by 101 Cookbooks
Do you eat root greens? If so, what is your favorite way to dish them up to your family?