Ready to eat root to stem? Waste less in the kitchen <\/h5>
Story & Photos by Sarah Walker Caron<\/strong><\/p>
When I first began growing vegetables, I didn\u2019t realize that the parts of carrots, radishes, and beets that grew above ground were edible too. I was firmly in the remove and toss camp \u2014 until someone encouraged me to try beet greens and I realized they were a delightful, slightly sweet, lovely green that worked well in dishes from stir fries to salads. <\/p>
In fact, the leaves of many root veggies are great, nutrient-rich ingredients for incorporating into dishes. According to the University of Maine Cooperative Extension, beet greens are rich in Vitamin C and Vitamin A, for instance. They advise choosing greens that are crisp, not wilted.<\/p>
Are you ready to start eating root to stem? Excellent. Here are three tasty recipes to get you started this season. <\/p>
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Beet Greens Orzo<\/strong><\/h5>\n\n
4 servings<\/em><\/p>\n\n
Beet greens have the rich, slightly sweet flavor of beets but the familiar texture of greens. This makes them perfect for salads, sauteing, and more. In this easy Beet Greens Orzo recipe, these greens are sauteed with garlic and shallots, adding a richness to the mixture. The touch of crushed red pepper also gives a little bite. Tossed with tender orzo, this becomes a delightful, comforting side dish, perfect for serving with grilled steak, shrimp, or chicken.<\/p>\n\n
Ingredients<\/strong><\/p>\n\n
1 cup dry orzo<\/li>\n\n
2 tablespoon olive oil<\/li>\n\n
2 cloves garlic, minced<\/li>\n\n
1 shallot, minced<\/li>\n\n
\u215b teaspoon crushed red pepper<\/li>\n\n
2 cups beet greens, stems chopped small and leaves torn into bite-size pieces<\/li>\n\n
Salt and pepper, to taste<\/li><\/ul>\n\n
Instructions<\/strong><\/p>\n\n
In a pot of water, cook the orzo according to package directions. <\/p>\n\n
Drain and rinse with cool water to pause the cooking process.<\/p>\n\n
In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and cook, stirring occasionally, until softened \u2014 about 2-3 minutes. Season with crushed red pepper and stir well to combine. Add the beet greens and stems and stir well. Cook, stirring occasionally, until the greens are softened, about 4-5 minutes. <\/p>\n\n
Add the orzo to the greens and toss well to combine. Season with salt and pepper to taste. Adjust seasoning as desired.<\/p>\n\n
You might not be familiar with eating radish greens, but this recipe will give you an easy, low-barrier way to start. While the texture of radish greens isn\u2019t a favorite for everyone, blending them with parsley, olive oil, red wine vinegar, garlic, and seasonings renders it a nonissue. This vibrant sauce is perfect for spooning onto roasted potatoes, cauliflower, steak, chicken, and more. <\/p>\n\n
This vibrant, bright, zesty Radish Greens Chimichurri might just become your favorite summer sauce. <\/p>\n\n
Ingredients<\/strong><\/p>\n\n
\u00bd cup radish greens<\/li>\n\n
\u00bd cup parsley<\/li>\n\n
\u00bd cup olive oil<\/li>\n\n
2 tablespoons red wine vinegar<\/li>\n\n
1 clove garlic<\/li>\n\n
1 teaspoon kosher salt<\/li>\n\n
1\/4 teaspoon black pepper<\/li>\n\n
1\/4 teaspoon crushed red pepper<\/li><\/ul>\n\n
Instructions<\/strong><\/p>\n\n
Add the radish greens, parsley, olive oil, red wine vinegar, garlic, salt, black pepper, and crushed red pepper to the bowl of a mini food processor. Process until the ingredients are evenly chopped and smooth. Allow the sauce to rest for 5 minutes before serving. <\/p>\n\n
Don\u2019t have a mini food processor? No problem. This can also be made in a full-sized food processor or a blender. <\/p>\n\n
Store in an airtight container for up to 5 days.<\/p><\/div><\/div><\/div><\/div>
<\/div>
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Carrot Top Pesto<\/strong><\/h5>\n\n
Yield: 1\u00bd cups<\/em><\/p>\n\n
Did you know that carrots are part of the parsley family? The adaptable flavor of the greens makes them ideal for sauces like pesto, where other ingredients like garlic, nuts, and cheese take center stage. Toss this pesto with your favorite pasta or spread on sandwiches with fresh mozzarella and tomato.<\/p>\n\n
Carrot Top Pesto is a bright, vibrant, fresh sauce perfect for spring and summer.<\/p>\n\n
Ingredients<\/strong><\/p>\n\n
2 cups packed carrot tops, washed and dried<\/li>\n\n
2 cloves garlic<\/li>\n\n
1\/4 cup walnuts<\/li>\n\n
1\/4 cup freshly grated romano cheese<\/li>\n\n
1\/2 cup olive oil<\/li>\n\n
1\/2 teaspoon kosher salt, or more to taste<\/li><\/ul>\n\n
Instructions<\/strong><\/p>\n\n
Combine the carrot tops, garlic, walnuts, and Romano cheese in a mini food processor or blender. Pulse to chop evenly into small pieces, about 1 minute or so.<\/p>\n\n
Add the olive oil to the food processor and process to combine. The carrot top mixture should get chopped a little more in the process.<\/p>\n\n
Season with salt, as desired, stirring well. Taste and add more if desired. But remember: less is more.<\/p>\n\n
Store in an air-tight container in the refrigerator for up to a week.<\/p><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"
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