Name the plants whose leaves, as well as roots, are useful?

Several plants have both useful leaves and roots. Here are a few examples:

Beetroot (Beta vulgaris):

Leaves: Beet greens are rich in vitamins A, C, and K, as well as minerals like calcium and iron. They can be eaten raw in salads or cooked as a leafy green.
Roots: The roots are commonly consumed as a vegetable, often roasted, boiled, or juiced. They are high in fiber, antioxidants, and nutrients.
Radish (Raphanus sativus):

Leaves: Radish leaves are edible and can be used in salads, soups, or cooked dishes. They contain vitamins A, C, and K, as well as calcium and iron.
Roots: The root is the part commonly eaten, known for its crunchy texture and peppery flavor. Radishes are low in calories and provide a good source of vitamin C.
Carrot (Daucus carota):

Leaves: Carrot tops (the greens) are edible and can be used in pesto, salads, or as a garnish. They contain nutrients like vitamin K, vitamin C, and some antioxidants.
Roots: The root is a popular vegetable, known for its sweetness and versatility in cooking. Carrots are high in beta-carotene, fiber, and several vitamins.
Sweet Potato (Ipomoea batatas):

Leaves: Sweet potato leaves are edible and nutritious, often used in salads or cooked dishes. They are a good source of vitamins A and C, as well as calcium.
Roots: The tubers are widely consumed as a starchy vegetable, rich in carbohydrates, fiber, vitamins, and minerals.
Coriander (Coriandrum sativum):

Leaves: The leaves, known as cilantro, are commonly used as an herb in various cuisines. They add flavor and contain vitamins A, C, and K.
Roots: The roots are also used in cooking, especially in Asian cuisines, and are known for their strong flavor. They are rich in essential oils and nutrients.
These plants demonstrate the dual utility of both their leaves and roots in culinary and nutritional contexts.