In the Northeast US, we're getting a bit more variety in our local produce — in addition to the spring mix of lettuces, kale, bok choy and fiddleheads, we've also got turnips, radishes, beets.

Here are some ideas of what to do with these roots:

Beet, carrot + chickpea salad 

Basics are sometimes best – roasted beets with balsamic glaze 

Black bean beet burgers  (minimalist baker can pretty much do no wrong in my eyes) 

This beet + turnip gratin uses way more butter than anything I'd normally suggest, but look how pretty it is!! (And of course I'd swap the chicken for veggie broth) 

Roasted turnip salad 

Rosemary garlic turnip noodles (you know I love to spiralize!) 

Normally I don't love radishes, but this beet, cucumber, radish salad with pesto vinaigrette sounds good!   

Veggie "chips" 

Corn salad with radishes and jalapeño lime 

I'd love to hear if you try any – give me your throughts on FB or IG :)