There’s a misfortune and almost tragic waste of food occurring in the vegetative world. Greens that that we tend to overlook or don’t normally deem as edible are being tossed to the side as trash or compost material. Beautiful green tops from beets are normally valued as edible, but great tops from radishes and carrots are often poorly mistaken as un-edible. Sadly, some beet and mostly carrot and radish top greens rarely ever make it to the plate. So long as you have no allergies, these root tops are nutritious and simply, delicious.

edible beet tops, carrot tops and radish greens salad
cutting edible beet greens salad
cut greens off beets

Save and Enjoy Greens with No Waste

Granted, when these tops are bought when the tops are older and tough, the texture and bitter taste can be un-pleasing to the palate. In addition to pesticide concerns that may lay remnant on the greens (buy pesticide-free greens!), these can be valid considerations to tossing them away. But when gardeners who are able to harvest the greens when they’re fresh and tender and who don’t use chemical sprays on their vegetable plots, there’s no reason to waste these marvelous greens! High quality, and superbly tender green tops can be found at farmers markets as well.

Fresh from the garden, carrot, radish and beet greens are so tender and flavorful in their raw state. When the roots are still young, the leaf colors and textures bring a whole new dimension to salads. Their nuances really make a compelling addition to almost any dish.

root green salad

Eating Radish Greens or Radish 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.

Don't Waste Edible Greens: Beet, radish, carrot tops are delicious | @whiteonrice

Edible Carrot Tops or Carrot Fronds

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!

Don't Waste Edible Greens: Beet, radish, carrot tops are delicious | @whiteonrice

Beet Tops for Beet Greens Salad or Sautee

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. Treat all these tops like any other nutritious green and feel good about it too. No waste. If they’re too bitter or tough for you, stir fry them with a little ground beef and you have a great meal. 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. Here’s a great article about cooking beet greens.

baby beets

beet greens on table

 

root green salad

Salad of Radish, Carrot and/or Beet Tops with Homemade Vinaigrette

Yield: 4 Servings
Prep Time: 15 minutes
Total Time: 15 minutes
Root vegetable greens can often be tough, so chop it small and if you want, add it as an addition to your regular green salad. Adding to regular lettuce can help give more variety to the tougher/bitter veggie tops.
You can customize the flavors of the dressing how ever you like! We enjoy adding savory soy sauce and a bit of curry powder. But you can use your own dressing recipe. We're just happy that you're not wasting those greens!
5 from 2 votes
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Ingredients

  • 2 cups 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
  • optional accompaniments- tomatoes , toasted almonds, walnuts, croutons

Vinaigrette

  • 2 Tablespoons white wine vinegar , or vinegar of choice
  • 2 Tablespoons olive oil
  • 2 teaspoons dijon mustard
  • 1 teaspoon soy sauce , gives great flvaor
  • 1/2 teaspoon curry powder , optional
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • fresh ground black pepper , to taste

Instructions 

  • Chop the root vegetable greens into small bite sized pieces. If they're tough, like often times beet greens can be, then just chop them really small.
  • Make Vinaigrette: In a bowl or mason jar, combine all vinaigrette ingredients (2 Tablespoons (30ml) white wine vinegar, 2 Tablespoons (30ml) olive oil, 2 teaspoons (10ml) dijon mustard, 1 teaspoon (5ml) soy sauce, 1/2 teaspoon (2.5ml) curry powder, 1/4 teaspoon (1.25ml) sugar, 1/2 teaspoon (2.5ml) salt, black pepper).
  • Whisk or shake well until all ingredients are combined. Taste for flavor and adjust to your liking.
  • Add greens to a bowl, add carrots/radishes and top with your favorite salad toppings. Drizzle dressing on top and enjoy!
    salad tops
Course: Salad
Cuisine: American

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