Beets get a lot of attention here at The Kitchn, and for good reason. They're sweet, earthy, and versatile – equally delicious roasted or raw.
Other winter roots like turnips and rutabagas tend to be underappreciated, but we've been incorporating them into our cooking more and more. Not only are they inexpensive, but they're subtly sweet and tender when roasted, braised, or puréed. When buying beets, turnips, and rutabagas, look for firm, smooth roots and fresh green tops. To store, trim any leaves down to half an inch and keep the unwashed roots in a bag in the refrigerator for up to two or three weeks. Related: Farmers' Market Report: Weiser Family Farms (Images: Gregory Han and Emily Ho)