As a kid we kept beets, onions and turnips (no greens on 'em) in an unheated dirt floor cellar for perhaps up to half a dozen months. In bins and barrels; no plastic (no such thing) but some paraffin wax on the winter squashes/turnips.

Potatoes too, in fifty(?) gallon wood barrels, but they ain't on your list...

Slimy - Link below is to NCHFP (Natl. Center for Home Food Preservation) and all their data on storage times for various forms of storage. It should cover all the items on your list. It also has tips on packing things to use (ie: wet sand, burlap, etc.) to extend the storage life.

Like cold_weather said, we old timers used a root cellar and it is good for months for most all root vegetables (not leafy greens) of storage but the average temp in a RC is 40-45 degrees so it's more like a fridge.

But if you can drop even a few degrees below 50 you'll increase the store time exponentially.

And don't forget dehydrating for even longer storage - root crops will dehydrate and reconstitute really well.

Check out the harvest forum for even more info on methods of food preservation and storage.

Dave

Here is a link that might be useful: NCHFP - Food Storage Guides

Thanks Dave and CWIE!