Salad of Edible Radish, Beet and Carrot Top Greens – Exciting, No Waste Recipes

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radish tops recipe  Radish Green Tops: The wonders of radish greens tops are endless. Completely edible and wonderfully peppery in taste, these can be add great bite to so many dishes. Even when they’ve reached their bitter stage, a few leaves tossed in a lettuce leaf salad will add a nice “bite”. If you can’t harvest baby radish leaves, then look for bunches with the most tender and new leaves when at the farmers market.

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carrot tops   Carrot Tops: These delicate, lacy and gorgeous leaves are a wonderful finish to salads. Also high in nutrients, they’re great in brothy, healing soups. When buying your carrots, don’t let anyone remove their tops! Keep them on the carrots and enjoy!

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beet tops recipe  Beet Tops- These greens get lots of salad love and their brilliant red colors are deserving of all their salad alcolades. But even beyond the salad, beet greens are wonderful when prepared in other types of dishes.

  • Elise says to not waste the tops! So true. Simply Recipes gorgeous sauteed beet greens recipe.
  • Braised beet greens seem wonderful here. Can do magic with tougher, older leaves.
  • Roasted – this method could really bring out great flavors in the greens! Toss goat cheese in the beet roots too and mmmmm…….
  • Pasta and beet greens– looks great and satisfying. A healthy combination of pasta and colorful beet greens.
  • We love sauteeing beet greens in a little olive oil, garlic, touch of soy sauce then add crumbled goat cheese on top. Sorry no recipe here…..wing it!

Treat all these tops like any other nutritious green and feel good about it too. No waste. Let’s all forage ahead and start eating leaf to root, top to tip, or what ever it takes to take the whole vegetable to your plate.

enjoy all your greens!

radish carrot top greens recipe

Salad of Radish, Carrot and/or Beet tops with Vermouth Vinaigrette

Yield: 3-4

This is one of our favorite vinaigrettes, adapted from our favorite cookbook,  Private collections. Our spinach salad with toasted almonds is hugely popular when dressed with this vermouth vinaigrette. This dressing is super flavorful and a wonderful accompaniment to all the peppery, grassy and more bold flavors of radish, carrot and beet greens. You can keep the salad to purely tops from these vegetables, or use them as an accompaniment in a lettuce salad.

Ingredients:

  • about 1 pound greens- any combinations of radish, carrot, beet or lettuce. Remove any tough stems or central veins. Washed and dried.
  • 1/4 cup sliced carrots or radishes
  • 2 tablespoons white wine vinegar
  • 2 tablespoons vermouth
  • 2 teaspoons dijon mustard
  • 2 teaspoons soy sauce
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/3 cup grapeseed, olive or salad oil
  • optional accompaniments- tomatoes, toasted almonds, walnuts, croutons

Directions:

  1. In a medium bowl or mason jar, combine all ingredients together except for greens, vegetables and accompaniments
  2. In bowl, whisk ingredients together well. In mason jar, close lid tightly and shake well until all ingredients are combined
  3. Toss into greens, then top with accompaniments.
Recipe Source: WhiteOnRiceCouple.com.
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