April is one of my favorite months because I love the start of spring. I mean, what’s not to love about spring cleaning, fresh greens coming into season, and Earth Day reminding all of us to continue our efforts in more sustainable living?
This month I’ve been focusing my sustainability efforts on reducing waste. It’s amazing how much waste can come out of one kitchen and if you don’t live in area with access to compost, this really adds up! One of the other perks about reducing kitchen waste when it comes to food is that it can definitely save you money so it’s a win-win all around.
My goal on this blog is to provide you with simple, doable steps to improve your health, lifestyle, and overall wellbeing. With this in mind, I wanted to share a post showing you some simple ways to reduce kitchen waste by using all parts of your vegetables. Today we’re going to focus on the three worst offenders: beets, radishes, and broccoli. So here we go!
In my opinion, beets and beet greens are one of the most under-appreciated vegetables of all time. Even though I’m usually pretty good at converting beet-haters into beet-lovers, most people simply don’t use their beet greens! It makes me so sad to see these going to waste in the compost bin because they’re a wonderful source of vitamins and minerals, including iron, magnesium, and calcium.
Beet leaves can be substituted for chard or spinach in any recipe and they also make a great substitute for kale or collard greens. Try blending a few raw greens into smoothies, sautéing them with onions, or adding them to soups!
My favorite beet greens recipe? Try these Sesame Roasted Beets and Greens!