Home and sick today, I took a little time to read some of my favorite food blogs. A little daydreaming for when I have the energy to do some "real cooking". I came across a gorgeous use for your beets:

Beet and Caramelized Onion Galette

Serves 4
1 recipe for savory tart dough (mine has hazelnuts in it)
2 tablespoons olive oil
1/2 medium onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 medium golden beets, peeled and thinly sliced (with a mandoline)
Fresh thyme leaves
Beet greens, optional

-Preheat oven to 400F (200C).
-In a medium saute pan, heat the olive oil over medium heat. Add the onions, salt, and black pepper. Cook until soft and slightly caramelized, about 8 minutes. Let the onions cool completely.
Roll the tart dough into a disk that is 1/8-inch thick. Place on a sheet pan lined with parchment paper. Spread the cooled caramelized onions on the dough and top with the thinly sliced beets leaving a 2-inch border on the sides. Fold the dough over the beets. Gently tuck in the edges and pinch any cracked parts.

This recipe is from http://www.cannellevanille.com  which is a blog that has many vegetarian and gluten free recipes along with gorgeous photography.

Another awesome recipe I found on the Homesick Texan food blog, involves baking a whole pumpkin. You could use a large butternut squash and adapt this recipe: 

http://homesicktexan.blogspot.com/2011/11/stuffed-pumpkin-cheese-bacon-c...

Finally, we've had a lot of carrots in our share and i hope you have all made a version of carrot soup, be it curried, with ginger or with brown sugar and pumpkin pie spices. However, if you are looking for a different use, Smitten Kitchen's blog provides a really nice salad recipe:

Roasted Carrot and Avocado Salad

Inspired by The Spotted Pig

1 pound carrots, scrubbed or peeled and cut into two-inch segments (angled if you’re feeling fancy)
3 tablespoons olive oil, divided
1/4 teaspoon ground cumin
Coarse salt and freshly ground black pepper
1/2 an avocado, pitted and sliced (we had a mega-’cado and only used 1/4 of it)
Juice of half a lemon

Roast the carrots: Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like. (We like a lot. Especially with sweet things like carrots.)

Spread them on a roasting sheet (I lined ours with foil because despite having a dishwasher these days, old must-create-fewer-dishes-at-all-times habits die hard) and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots. Our heftier chunks took over 30.

I also encourage you to explore each of these blogs and find some other really excellent recipes for carrots, winter squash and many of these root vegetables we are receiving this year. Happy Eating!