Whether it’s overwintered carrots or spicy radishes, spring in Wisconsin is replete with roots. Spring turnips and radishes can start showing up in markets as early as March, with carrots and beets appearing in late spring. While the roots are delicious roasted or raw, oftentimes their leafy tops end up in the compost bin.
But there’s no need to toss the tops! Designing dishes around these edible root tops can be both yummy and rewarding as you reduce your food waste.
Spring Turnip Greens
Hakurei turnips, commonly called spring or salad turnips, have greens that can be enjoyed raw or sautéed, just like the turnip root. Unlike storage turnips, the greens from spring turnips are mild and a little sweet.
Radish Leaves
Similar to the radish bulb, radish leaves carry a peppery bite. While most often used to make pesto, radish leaves can also be wilted and added to a variety of dishes, from stir fries to scrambled eggs.
Carrot Tops
Not only are carrot tops edible, they are packed with vitamins! These earthy greens are somewhere in between an herb and salad green so they work well anywhere you’d use parsley or Swiss chard.
Beet Greens
The beautiful stems and greens topping beetroots are filled with potassium and magnesium, making these leaves good and good for you. They can be used like most other leafy greens—raw in salads or smoothies or sautéed for a side dish.
Glazed Baby Carrots with Carrot-Top Pesto on Herb-Whipped Greek Yogurt
The perfect winter-into-spring recipe, this easy dish makes use of the whole carrot, root to top! Enjoy as a whole meal with a big slab of hearty sourdough or as a stand-out side.
Beet Green Chimichurri
A bright condiment used to dress up fish, meat or roasted vegetables, chimichurri gets a quick no-waste kitchen makeover, swapping in beet greens for the traditional parsley.
Roasted Radish and Turnip Salad
This delicious warm spring salad uses all the parts of the turnips and radishes we see first to market. A sweet maple-mustard vinaigrette helps to balance the bitterness of the greens. Add a poached egg to make a delicious breakfast salad or an easy dinner.
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