6 Zero-Waste Recipes for Radish, Carrot, and Beet Greens

Do you also yank them out mechanically before throwing them away (or composting)? Those long green stalks that crown your root vegetables deserve so much more. Radish greens, carrot tops, and beet greens are teeming with nutrients and flavors! Here are 6 anti-waste recipes that will change the way you cook, and reduce your food waste.

Why keep the greens rather than throwing them away

The first (and perhaps best) reason not to discard your greens is that they are completely edible and highly nutritious. Rich in vitamins C and K and in minerals such as iron and calcium, they deserve to stand alongside spinach leaves or parsley. The only condition for consuming them: choose organic vegetables or those from sustainable farming to avoid pesticide residues. Once rinsed well in cold water, they will be ready to be cooked in several different ways. And you will see, it’s truly delicious!

The right move before cooking the greens

Whatever recipe you are about to make, make sure to sort your greens properly! Remove stalks that are too hard or leaves that are yellowed, and keep only the freshest green parts. Store them in a damp cloth in the fridge if you won’t use them immediately; they stay fresh for 2 to 3 days. Cooking the greens is a simple act to reduce food waste and it is also an opportunity to make wonderful culinary discoveries!

Our six favorite recipes for cooking the greens

Radish greens pesto

This is THE star zero-waste recipe in the kitchen! Blend a generous handful of rinsed radish greens with garlic, nuts (or pine nuts), olive oil, and a bit of Parmesan. In the end, it’s the same classic pesto recipe, but using the greens instead of fresh basil. The result is slightly peppery, perfect on pasta, on toast, or even on soup. In under 5 minutes flat, you obtain an original and flavorful homemade sauce!

Carrot greens soup

If you didn’t know, carrot greens have a subtle anise-like flavor that pairs beautifully with a mild soup. To enjoy these flavors, sauté a finely chopped onion in a sauté pan, then add the well-washed carrot greens, a potato, and vegetable stock. Let it simmer for about twenty minutes and blend everything until smooth. A drizzle of cream and a pinch of cumin seeds (perfect with carrot greens) as a finishing touch, and you have a delicious and economical homemade velouté.

Baked beet greens chips

Craving a crispy, affordable, and original snack? Arrange a few beet greens on a baking sheet, drizzle with a touch of olive oil, salt and pepper, then bake at 190°C for 15 to 20 minutes. The leaves will become nicely crispy, almost melt-in-your-mouth, and make a surprisingly healthy appetizer! Also try with radish greens.

Green tabbouleh with carrot and radish greens

Finely chop your carrot greens and radish greens with fresh mint, then add your cooked bulgur, chopped tomatoes and cucumber. Drizzle with lemon juice and a generous splash of olive oil, then mix well. This revisited tabbouleh is ideal for a light lunch or a summery meal. The greens provide a fresh, slightly bitter herbal note that is very refreshing and original. You’ll love it!

Omelette with grilled greens

In a skillet with a little chopped garlic and olive oil, sauté greens (carrot, beet, or radish) for 3 to 4 minutes until lightly grilled. Then in a bowl, whisk eggs with salt, pepper, a little grated cheese, and your sautéed greens. Cook as a classic omelette and that’s it! Simple, quick, anti-waste, and delicious, this recipe will save you day-to-day.

Radish greens butter

Finely chop radish greens that have been thoroughly rinsed and mix them with soft butter, a pinch of fleur de sel, and a few drops of lemon juice. Shape into a log, wrap, and refrigerate. This original butter will be perfect on grilled meat, vegetables, or simply on a slice of bread. Also fantastic with fresh radishes! It’s a homemade condiment that makes a statement with zero effort.

The bonus recipe: oil from radish, carrot, or beet greens

If there is one anti-waste recipe to remember and make without moderation with greens, it’s this one! It is truly super easy and quick to prepare, and you will be able to use it in (almost) all of your future preparations. To do this, take a bunch of greens (your choice) and rinse well to remove all impurities. You can blanch them in a pot of boiling water for a few minutes before plunging them into ice water to “set” the vibrant green color. Then simply place them in a blender with olive oil up to the level of the blades. You can add a little garlic, salt and pepper to flavor your infused oil. Blend until smooth and homogeneous.

Your tip for perfect oil is to strain it: lay a paper towel on a fine sieve (or a clean cloth) and pour the oil through. Let it drain, then collect your oil. You can store it for about a week and add it to salads or to future plates for maximum flavor!