Last night, I made modified garlic mashed potatoes. With turnips. [Picture to follow]
I like turnips as mashed potato substitutes because when pureed with a little garlic, they retain enough of their own flavor after boiling (or roasting) that it isn't necessary to add any butter (yay!).
Turnips are nutritionally very similar to beets: high folic acid, vitamin C and soluble fiber content.
I may have to break out the dehydrator and make some beet and turnip chips soon...