Market Flavours: Radish and beet greens recipes
The radishes and beets are wonderful on their own, but they both also provide fresh greens (those stems and leaves on the top, for the uninitiated) that can be eaten. Radish greens are great in salads, a bit bitter like arugula, or can be wilted into pasta or sautéed with a bit of garlic as a side dish. Beet greens taste like a cross between beets and spinach, are and best simply steamed or sautéed with a dash of red wine vinegar over them to bring out the taste and preserve the colour. Be sure to wash them well before using to remove all the dirt.
You can use the radishes to make this Radish-Mint Chutney to go with chicken; I haven’t tried this recipe, but it looks delicious.
You can buy radishes and beets, with the leafy green tops, from Bosco Farms at St. Andrew’s Farmers’ Market on Saturdays, 9am-1pm.
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[...] beet recipe. Beets are on in full force at the market these weeks, and I wrote previously about eating the greens sautéed with a bit of garlic and splashed with red wine vinegar, and this week I prepared the [...]