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Jun 20, 2011 04:07 AM

Turnips and Beets - Ideas?

I am drowning in turpnips and beets from my CSA - I have done all the usual: roasted, mashed (the turnips, not the beets), salads, and I don't think I want to pickle - it is too hot. Easy frig pickles would be okay. Any new ideas would be great. I don't want to waste anything because they do taste delicious! Also - most of the time I am cooking for one and I don't have any freezer space.

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  1. Beets- roast with evoo, s&p and add to salads (they go really well with cheeses such as feta)
    or make a cold borscht.

    1 Reply
    1. re: monavano

      A good turnip recipe from Claudia Roden:


      I wrap each beet in aluminum foil and bake in the oven on a tray (in case they leak). Let cool a bit when done and peel, Use in salads (beets, arugula, toasted pecans and a really intense blue veined cheese with a simply vinaigrette), I also make my borscht with these baked beets. Add them at the end of the recipe, after the rest of the soup is made. The taste is more intense. I've recently started grated a cold, already baked and peeled beet into very thick (drained) yogurt with 1 or 2 minced garlic cloves, finely chopped dill, mint or parsley, a drizzle of good extra virgin olive oil and salt to taste. It makes a day-glo pink tzatziki. Use thin yogurt, chunks of beet and baby new potatoes (cooked) and you have a pink potato salad (add an acid, such as lemon juice). A last suggestion is to peel and grate them raw. Place in small bowls or martini glasses. Next, add peeled and grated raw sweet carrots. Don't mix or the colours will bleed into one another. Top with peeled, grated green apple and drizzle with a simple vinaigrette of lemon juice and safflower or grapeseed oil with a pinch of sugar or honey. It makes for a super healthy and very refreshing salad.

      For turnips, I like to puree cooked, peeled turnips and add to cooked and riced potatoes for a healthy mash. They're lovely roasted and amongst root vegetables (sweet potatoes, rutabagas, etc.). I even like the small ones raw, but that's just me. Couscous with seven vegetables often includes turnips. A friend of mine made a parsnip puree once that called for the parsnips to cook slowly in milk or cream with butter and whole garlic cloves (possibly a spice or herb too), before being pureed. I think you could do the same with turnips, though the finished product would be less sweet than parsnips.

      1. re: operagirl

        As soon as I saw this cumin and mint dressing, I went into my kitchen to cook the beets from last week's CSA share (needed to clear them out because I pick up again today) and made this recipe. It is AWESOME! Thank you.

      2. How about beet gnocchi?