Radishes and Hakurei turnips are two root vegetables that can be eaten and prepared in similar ways. They are both delicious raw, sliced and added to salads for crunch and color, pickled, or simply sliced, salted and eaten with butter. If raw roots aren't your jam, try roasting them with olive oil, salt, and maybe even a drizzle of maple syrup. Salads that include these roots are wonderful with a lemony herby yogurt dressing. If you have a mandolin at home, try them shaved with pepitas. Save your radish tops for radish top pesto.
STORAGE: Store radishes and turnips in an open bag in your fridge for up to a week. Roots without their greens, will store in your fridge for weeks, if not longer.