3 Terrific Recipes for Healthy Root Vegetables

When preparing breakfast, lunch, or dinner for my beloved family, I make it a point to incorporate as many nutritious root vegetables as possible. These not only enhance the flavor of every dish but are also packed with various health benefits. Beyond creating healthy and delicious meals for everyone at the table, the following three recipes will teach you how to utilize lesser-known parts of a variety of wonderful root vegetables, earning you plenty of compliments and praise.

Spanish and Italian-Style Frittata Recipe
Bring the flavors of Spanish and Italian cuisine into your home with this simple recipe, perfect for both a delightful breakfast and a satisfying dinner. The frittata not only offers a great taste but also provides your body with vitamins A, B, and K, folic acid, calcium, and lutein to support your eye health.

Preparation Time: 10 minutes
Servings: 4
Difficulty Level: Easy

Ingredients for the Frittata
Olive oil – 2 tablespoons
Potatoes – 2 (small, peeled, and finely chopped)
Garlic – 1 clove (minced)
Salt – To taste
Turnip greens – 2 bunches
Eggs – 8 (beaten)
Black pepper – To taste
Parmesan cheese – ¼ cup (grated)

Instructions

1. Preheat the oven to 190°C (375°F).
2. Place a large oven-safe skillet over medium-high heat. Heat the olive oil and add the potatoes.
3. Sauté the potatoes until they are golden at the edges and tender in the center.
4. Add the garlic, season with salt, and continue to sauté for about 2 minutes.
5. Add the turnip greens and cook until softened, approximately 3 minutes.
   
6. Season the beaten eggs with salt and black pepper to taste, then pour them into the skillet over the vegetables.
7. Sprinkle the Parmesan cheese evenly over the mixture.
8. Carefully transfer the skillet to the preheated oven.
9. Bake the frittata for approximately 10 minutes.
10. Remove the skillet from the oven with great care and allow the frittata to cool for about 10 minutes.
11. Slice and serve.

Enjoy your delicious homemade frittata! 

Creamed Beet Greens Recipe
We all know the delicious beet salad that's packed with health benefits, but it's time to get familiar with a simple recipe for beet greens, which are often left aside. By using beet greens, you'll enjoy a dish rich in folic acid, dietary fiber, and vitamins A, B, and C, supporting your digestive and immune systems.

Preparation Time: 15 minutes
Servings: 2
Difficulty Level: Easy

Ingredients for Creamed Beet Greens
Beet greens – 1 bunch (from one beet only)
Butter – 1 tablespoon (14 g)
Olive oil – 1 teaspoon
Medium onion – 1 (thinly sliced)
Salt – To taste
Black pepper – To taste
Milk – 1 cup
Potato – 1 (small)
Nutmeg – A generous pinch (grated)

Instructions

1. Separate the beet greens from the stems. Place the leaves in a colander and wash thoroughly to remove dirt. Pat dry with a towel, chop finely (about 2 cups), and set aside.
2. Heat a deep saucepan over medium-high heat. Melt the butter and add the olive oil.
3. Once heated, add the onion and sauté until lightly golden, about 1–2 minutes.
4. Add the chopped beet greens, season with salt and black pepper to taste.
5. Pour the milk into the saucepan. Using a grater, grate the potato directly into the saucepan.
6. Sprinkle in the nutmeg and mix well.
   
7. Cook the mixture until it is close to boiling, then lower the heat to the lowest setting.
8. Continue cooking just below a simmer for about 15 minutes, stirring occasionally.
9. Remove the saucepan from the heat and let it cool for 1–2 minutes.
10. Serve the dish warm.

Enjoy your healthy and creamy beet greens!

Roasted Carrots with Carrot Top Pesto Recipe

Although carrot tops are not commonly used in many cultures, they are healthy and delicious, making them a great addition to your meals. Enjoy this wonderful dish and benefit from beta-carotene, dietary fiber, and essential minerals.

Preparation Time: 10 minutes
Servings: 4
Difficulty Level: Easy

Ingredients for the Pesto

Carrot tops and stems – 4 cups (washed and roughly chopped)
Basil – A bunch of leaves
Walnuts – ½ cup (toasted)
Garlic – 1 clove (halved lengthwise)
Sea salt – 1 teaspoon
Olive oil – ½ cup (extra virgin)
Parmesan cheese – 30 g (grated)
Ingredients for the Carrots
Small carrots – 20 (well-washed, tops and stems removed, save for pesto)
Olive oil – 2 tablespoons (extra virgin)
Salt – 1 teaspoon
Pesto – 3 tablespoons (prepared earlier)
Lemon – ½ lemon
Bread – 1 loaf (optional, for serving)
Mozzarella cheese – 120 g (optional, for serving)

Instructions for the Pesto

Place the carrot tops and basil leaves into a food processor and pulse once.
Add the walnuts, Parmesan cheese, garlic, and salt. Pulse again briefly.
Blend continuously while gradually adding the olive oil through the feed tube.
Pause occasionally to scrape down the sides of the processor bowl.
Taste and adjust seasoning as needed.

Instructions for the Carrots

1. Preheat the oven to 260°C (500°F) and position the baking rack in the center.
2. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat until hot.
3. Spread the carrots in a single layer in the skillet. If needed, use two skillets to avoid overcrowding.
4. Toss the carrots with the hot oil and sprinkle 1 teaspoon of salt evenly over them.
5. Cook the carrots, turning occasionally, until lightly browned, about 6–8 minutes.
6. Once the carrots have a golden-brown color, transfer the skillet to the oven.
7. Roast for 8–12 minutes, stirring occasionally, until tender and caramelized.
8. Remove the skillet from the oven and let the carrots cool slightly.
9. Drizzle 3 tablespoons of the prepared pesto over the roasted carrots and gently toss.
10. Arrange the carrots on a serving plate. Optionally, add mozzarella cheese and spoon additional pesto over the top.
11. Garnish with leftover carrot tops and stems, squeeze lemon juice over the dish, and drizzle with olive oil and a sprinkle of salt if desired.

Serve with bread and enjoy!