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Eat Your Greens — Can You Eat Carrot and Beet Tops?

By Fredrica Syren:

At the farmers’ market, you will be offered to have carrot and beet tops removed; you can see them in big piles behind the carrotsvendors. Most people, including myself at one point, have no idea that beet and carrot tops are edible and — more important — delicious. My good friend Centehua Deneken, a raw food goddess and chef, informed me a couple of years ago that indeed you can eat both carrot and beet greens.

Carrot greens have had a bad reputation for being inedible; however, while it is true that carrot tops contain alkaloids and
nitrates that some people may be sensitive to, they aren’t inherently toxic to most of us unless we eat boat loads of them. Many times these greens end up in the compost or worse, the trash, but there’s no reason to waste these marvelous greens! Just always make sure to eat fresh and organic greens.

So how do you eat beet and carrot greens? Of course you can eat them raw in a salad or smoothie, but there are many, many different recipes out there. Here are a few of my favorites:

Carrot Tops Chimichurri — This green sauce from Argentina has bold and beautiful flavors and usually is served with grilled meat. I love eating this sauce with roasted hot vegetables or grilled tofu, and even blended with chickpeas.

http://www.loveandlemons.com/2014/03/26/carrot-green-chimichurri/

Carrot Greens Soup — My kids loved this soup, which is creamy without a drop of cream! The creaminess comes from raw cashews.

  • ½ yellow onion, choppedbroccoli-soup-300x225 (1)
  • 1 large carrot, peeled and chopped
  • 2 cups carrot greens, rinsed
  • 3 cups vegetable broth
  • salt and pepper to taste
  • ½ cup raw cashews

Place everything except the cashews in a pot, and bring to a boil. Cover and reduce to low medium heat for 15 minutes. Place everything in a blender with the cashews and mix until creamy. Add more broth if soup is too thick. Add salt and pepper to taste.

Beet Greens and Feta Pasta — A very simple dish but with bold flavors:

http://www.chow.com/recipes/11402-beet-greens-and-feta-pasta

Beet Greens Chips—Move over kale and potato chips, and say hello to crispy beet chips. Yum!

http://whiteonricecouple.com/recipes/baked-beet-greens/

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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