The leaves of root vegetables often get overlooked, fated for the compost bin, a stock or (gasp!) the trash. Don't waste this nutritious and delicious part of the plant, for not only are they edible, but they can be featured as a main ingredient in your next winter dish! Wilt, braise, pulse and stir-fry your tops to a more sustainable way of cooking!
Beet green recipe ideas, adapted from Mother Nature Network, for any level home cook.
- Beet Greens and Feta Pasta – Wilted beet greens, sauteed onions and garlic, along with a little pasta water make a simple sauce for Penne pasta that’s topped with Feta.
- Grilled Goat Cheese Pizza with Figs, Beets, and Wilted Greens – Sweet figs and tangy goat cheese pair with beets and their greens on this pizza that’s perfect now that we’re all firing up our grills.
- Lemon and Butter Braised Beet Greens – Simple and quick, this side dish comes together in less than 10 minutes.
- Spicy Beet Green Crostini – Beet greens are sauteed with red chile pepper flakes and garlic, then placed on top of toasted baguette slices.
- Salad of Edible Radish, Beet & Carrot Top Green – This no-waste recipe uses the tops from three different root vegetables and tops them with a vermouth vinaigrette. Add any other salad topping you like.
- Tasty Greens Dip- This garden-greens purée makes a delicious dip, spread or side dish. You can use super-nutritious kale or any combination of collards, beet greens or turnip greens.
Chef April Bloomfield practices a nose-to-tail philosophy in the kitchen, as well as what she calls, "top-to-tail" cooking with vegetables. Here is her recipe for using carrot tops from Saveur.
ROASTED CARROTS WITH CARROT-TOP PESTO AND BURRATA
1 cup plus 2 tbsp. extra-virgin olive oil
1 1⁄2 lb. small carrots with green tops (2 carrots peeled, remaining carrots scrubbed and trimmed, leaving 1" green tops, leaves and tender stems reserved)
2 1⁄2 tsp. flake sea salt, such as Maldon
3 tbsp. unsalted butter
4 cloves garlic (3 unpeeled and lightly crushed, 1 peeled)
1⁄2 cup packed basil leaves
1⁄2 cup walnuts
1⁄4 cup grated parmesan, plus more for garnish
8 oz. burrata or fresh mozzarella, drained
2 1⁄2 tbsp. fresh lemon juice
1) Heat oven to 500°. Heat 1⁄4 cup oil in a 12″ ovenproof skillet over medium-high. Add trimmed carrots and 1 tsp. salt; cook, turning carrots as needed, until browned, 6–8 minutes. Add butter and crushed garlic; roast until carrots are tender, 10–12 minutes.
2) Pulse three-quarters of carrot leaves and stems, 1 tsp. salt, the peeled garlic, 1⁄4 cup basil, the walnuts, and parmesan in a food processor until coarsely ground. Add 3⁄4 cup oil; purée into a smooth pesto.
3) Arrange roasted carrots on a serving platter with burrata. Using a vegetable peeler, peel remaining 2 carrots into thin ribbons and place in a bowl. Add remaining oil, carrot leaves and tender stems, salt, and basil, plus lemon juice; toss to combine. Sprinkle over carrots and burrata. Spoon about 1⁄3 cup pesto over carrots and sprinkle with more parmesan; serve remaining pesto on the side.