Question:
What do beets, carrots and radishes have in common? Answer: They all have nice
green leafy tops that usually end up in the compost, while we eat the delicious
roots. But guess what? Those greens should be on your dinner plate, instead!
Growing your own root vegetables (or getting them from your local farm or
farmers market) is like getting two vegetables for the price of one. There are literally hundreds of recipes
floating around the internet for beet greens, radish tops and carrot tops. A quick Google search will give you plenty to
choose from! I like to use carrot tops in soups, along with the carrots! The
greens have a nice, carrot-y flavor and those green lacy leaves look just
beautiful in the bowl. I’ve used radish
tops tossed into a stir fry (along with some shredded radishes) or tossed with
pasta.The radish greens have a nice peppery
flavor, a little bit like arugula, but not quite.
But my
favorite root vegetable top by far is Beet Greens! I love them sautéed, as you
would use Swiss chard. In fact, I think they taste very similar to chard!
Tonight for dinner we had Millet with roasted beets and beet greens. I love the
way beets spread their color throughout whatever dish you put them in… in this particular
recipe they turn the millet a beautiful pink! Here is the recipe!
1 cup Millet,
cooked
One large
bunch of beets, with greens
One medium
onion
Olive oil
Separate the
beets from the greens. Scrub the beets, rinse the greens well. Rub some olive
oil on the beets, wrap them in foil and pop into the oven at 400. Cook until
they can be easily pierced. Meanwhile, chop up the onion. Cook the onion in
olive oil over medium-low heat while you’re chopping up the beet greens. When
the onions are translucent, add the greens to the skillet as well, cooking
until they are wilted. When the beets
are done roasting, peel them and dice them, and add them to the skillet. Add
the cooked millet and a little more olive oil (optional) and combine. Add salt
and pepper to taste.
Enjoy!
Sometimes, I
like to add a little crumbled feta cheese or some chopped walnuts. You can also
substitute almost any other grain for the millet, such as quinoa, barley or
brown rice.
No comments:
Post a Comment