A few years ago, I fell deeply in love with beet greens. They have a similar taste to beets, though far milder — like a beet-tinged spinach. And they are lovely served raw in salad, sauteed and more. Until learning that they were edible, I had always been in the cut-and-toss camp, though.
A similar situation popped up recently. While making roasted veggies the other night, I was left with a particularly beautiful bunch of radish greens. These looked so fresh, so green, so inviting. I couldn’t dream of tossing them away or sending them to the compost pile. While I contemplated using them, I noticed the vibrant carrot tops from a recent trip to the farmer’s market. Again, I couldn’t let them be wasted.
I did a little research to confirm that both radish greens and carrot greens are edible (answer: yes). So, then it was just a matter of how to cook them — or not. I initially planned to saute the carrot greens and radish greens, but after some contemplation, I decided to just make a salad with a lovely sundried tomato vinaigrette.
I just couldn’t stand the idea of wasting the greens. I mean if we don’t at least try to eat then, how can we know if we like them? And furthermore, if we do like them, then we are totally missing out by not eating them.
So I made a Carrot Green and Radish Green Salad with Sundried Tomato Vinaigrette.
We ate it, but the dish wasn’t a winner (mostly the fault of the carrot greens — the texture is similar to frisee and isn’t a favorite around here). Nonetheless, I was happy that we at least tried to eat them.
While we probably won’t be tossing carrot tops into our salads again anytime soon the pleasant flavor does make them prime for pureeing (hello, carrot top pesto!) or finely chopping for dips, soups and sauces. As for the radish greens? Those could be fab tossed with some Bibb lettuce in a salad.
We will definitely eat these greens again … There’s no need to just cut and toss.
PS – I need to retest the vinaigrette recipe before sharing it. It will be up soon!