Carrots, Beets, Turnips, and sometimes Radishes

All of these can be pickled. Either with a vinegar brine (fastest and easiest) or lactofermentation brine (best for gut health). That is a great option if you don’t have time to eat them soon or you know you like to eat salads and these are great salad toppings.

Roasted is our favorite for all of them besides the radishes (although those are good roasted, it’s just not typical). Roast at 425 with oil and spices until soft or a bit caramelized (around 20-30 minutes depending on how big). This can be on the side of just about any meal. When we are too tired to cook, we roast our veggies and make a frozen pizza. Batta bing batta boom.