Using Root Crop Tops- No waste!

Sauteed Beet Greens

Ingredients

1 bundle beet greens

  • 1 cup water

  • 1 clove garlic

  • ½ lemon

  • 1 tablespoon olive oil

  • 2 teaspoons butter

  • salt & pepper to taste

Instructions

  • Wash beet greens and separate stems from leaves.

  • Cut stems into 1″ pieces. Chop leaves into pieces.

  • Place stems in a large non-stick pan with 1 cup of water. Cover and simmer 4-7 minutes or until fork tender.

  • Drain. Add garlic, olive oil, salt and pepper. Squeeze the lemon over the greens. Sautee 2-3 minutes or until greens are wilted.

  • Remove from heat, stir in butter and additional salt & pepper to taste. Serve warm.

Carrot Top Pesto

Ingredients

2 garlic cloves

4 Tbsp lemon juice

2 cups packed carrot tops

1 ½ cups fresh basil leaves

½ cup mint leaves

1 cup pine nuts or other nuts (½ c. almonds)

1 cup extra virgin olive oil

1 Tbsp nutritional yeast

Salt & Pepper to taste

Ingredients

Bring a small pot of water to boil and add carrot tops - cook until the water begins to turn green.

Remove from heat and strain.

Add all ingredients except olive oil to a food processor.

Blend on high, slowly adding olive oil through top until combined and desired texture.

Add more olive oil or water if mixture is too thick.

Serve over pasta, as a spread or a dip.

Makes approximately 2 cups

RecipesApril Viles