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:
Basics are sometimes best – roasted beets with balsamic glaze
Black bean beet burgers (minimalist baker can pretty much do no wrong in my eyes)
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!