How do you trim radishes or beets before cooking (e.g., removing leaves, stems, and dirt)?

Question

Learn how to clean and prep radishes or beets by removing leaves and dirt.

Answer 1

Before cooking radishes or beets, trim the greens, leaving about an inch of stem. Wash thoroughly to remove any dirt.

Detailed Explanation:

Properly preparing radishes and beets before cooking ensures a better flavor and texture. Here's a step-by-step guide:

1. Separate the Greens: Cut the leafy greens from the root, leaving about one inch of stem attached to the radish or beet. This prevents the root from bleeding color and nutrients during cooking.
2. Inspect the Greens: Check the greens for any signs of damage or wilting. Radish and beet greens are edible and nutritious, so don't discard them unless they are unusable.
3. Wash Thoroughly: Radishes and beets, especially those fresh from the garden, can be quite dirty. Rinse the roots and greens under cold running water, scrubbing gently with a vegetable brush to remove all traces of soil. Pay close attention to the crevices around the stem.
4. Prepare the Greens (Optional): If you plan to cook the greens, wash them separately and chop them as desired. They can be sautéed, steamed, or added to salads.
5. Trim Root Hairs (Optional): If the radishes or beets have long, stringy root hairs, you can trim them for a cleaner appearance, though it's not strictly necessary.

Pro Tip:

Don't throw away the beet greens! They are delicious and nutritious. Sauté them with garlic and olive oil for a simple and healthy side dish.