STORAGE TIPS: Most root vegetables (beets, carrots, radishes, and turnips) last longer when you remove the leafy green tops. After removing the tops, store roots in the vegetable drawer of your refrigerator. Save the beet and turnip tops and cook the same ways as dark, leafy greens.
HOW TO PREP: Since root vegetables grow underground, be sure to scrub them well and peel the outer layer of skin if you plan on enjoying them raw.
BEETS
APPEARANCE: A mix of red, purple, and orange colors with globe-shaped bulbs.
ROAST: Preheat the oven to 400 °F. Cut beets into 1 1/2 inch chunks, toss with olive oil, and roast for 35-40 minutes or until beets are tender when pierced with a fork.
SAUTÉ: Cover beets with water and 1 Tbsp of vinegar, bring water to a boil, drain and rinse beets with cold water. Remove the skin and slice, season to taste.
CARROTS
APPEARANCE: A mix of orange, yellow, purple, red, and white colors with cone-shaped roots.
ROAST: Preheat the oven to 400 °F. Toss carrots with olive oil, salt, and pepper and bake for 15-20 minutes until tender but not mushy.
BOIL: Cut the carrots into 1/4 inch slices, place in a saucepan, and cover with water. Boil for about 9 minutes or until soft.
Extra storage tip: Don’t store carrots next to ethylene gas producing fruits like pears and apples.
RADISH
APPEARANCE: A mix of red, pink, purple, and white colors with circular or elongated shapes.
PREPARATION: Thinly slice. Use as a garnish in salads, add to soups or stews, or sauté with butter and seasonings for 2-3 minutes.
TURNIPS
APPEARANCE: A mix of purple, white, or multi-colored with a circular or elongated shape.
ROAST: Preheat the oven to 400 °F. Peel rinsed turnips and cut into similarly sized pieces. Toss with olive oil, salt, pepper, and any other seasonings you’d like and roast for 15-20 minutes or until tender when pierced with a fork.
SAUTÉ: Dice your rinsed turnips into 1-inch cubes. Sauté on medium-high heat with olive oil, garlic, and onions until tender. Add turnip greens towards the end of cooking and remove from heat once the greens are slightly wilted.