Root Vegetables

Root Vegetable Information and Tips

beetsBeets-With beets, you can eat the root and leaves.  The beet tops are delicious and should be eaten as a vegetable on their own.  To store, trim the leaves 2 inches from the root as soon as you get them home.  The leaves will sap the moisture from the beet root.  Do not trim the tail.  Store the leaves in a separate plastic bag and use within 2 days.  The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.

Roasted beets are one way to prep beets for mixed salads.  Preheat the oven to 475°F.  Tightly wrap beets in double layers of foil and roast until tender, about 1 hour.  Slip off the skins and slice them.  Serve them with a small amount of butter.  

Beets2Steaming beets are not as reliably soft as roasting them.  You would dice them and then steam them for about 30 minutes.

Beet tops are delicious and should be eaten as a vegetable on their own.  Use beet tops as you would other leafy greens like chard.  Steam beet tops and season with a little butter.  Toss some into a pot of soup, stew, or pasta dishes.  You can also saute beet tops in a little olive oil and garlic and add nuts and raisins if you like.

Hong VitHong Vit– This vegetable is hard to put in one category.  The reason for that is all of the plant can be eaten.  It is a fast-growing leaf radish with smooth pink and red stems.  The stem is virtually hairless and it’s green leaves have a mild radish flavor. It can be used for microgreens or as a baby leaf in salads.  If allowed to grow to maturity, you will be able to harvest full sized radishes.  They make a nice addition in soups, salads, and stir fries.  


Turnips (Hakurei)-This Japanese variety is sometimes referred to as a salad turnip, due to its crisp, delicious raw flavor.  Unlike other turnip varieties, hakurei do Hakurei Turnipsnot need to be cooked.  They have an even-textured density and the flavor pairs well with a variety of different food items.  Eat them raw (just whole, or chopped/grated in salads), make a quick pickle, or cook with their greens to enhance their natural sweetness. A good way to eat turnips is sliced up, drizzled with olive oil and oven roasted until the edges start to brown up and caramelize. Turnips should be stored unwashed in plastic bag in hydrator drawer of the refrigerator. Store greens separately wrapped in damp towel or plastic bag – use them as soon as possible.