I am not well-versed in root vegetables. What are these, and what’s the best way to store them? The dark bulb is purple and unwaxed. It was dirt-covered but I rinsed and towel-dried it. I haven’t touched the other two.
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Well, I see turnips, cabbage & red beets… 
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like you would a potato
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Yes, and you can also keep turnips and beets in the refrigerator, unlike potatoes.
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lol, yes can you tell I live in rural root cellar land
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Thanks, everyone. The beet is grapefruit size. I didn’t know they got that big. I guess I’ll halve it, wrap each half, and each turnip, in foil and roast them.
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If you have a mandoline, you can julienne the raw beet and make a nice slaw or salad.
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You could also spiralyze the raw beet…
I’ve seen a lot of recipes using turnips in a gratin either combined with potatoes or all turnip versions. Although I wouldn’t attempt that without a mandolin
Roasting beets and turnips is so simple, and always great. Congrats on having fun with your “misfit” veggies.
I was at WF last week and picked up some red and yellow beets. The loose red beets without stems were huge. Even this large, I wrapped them whole in foil and roasted them in the toaster oven for ~50 min. I’ll use a cake tester to test for doneness in the center. I chilled them down and have been eating them all week. A favorite breakfast this week has been diced beets on French feta drizzled with evoo
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Beets can be picked at any size. I prefer boiling or steaming. Also for future storage it’s best to clean them right before cooking.
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