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Root Vegetables

Photo of several bunches of beets in a basket
Photo of many parsnips
Photo of Daikon radishes
Photo credits (left to right): Photo credits (top to bottom): Flickr: La Grande Farmers' Market; Flickr: troye owens; Flickr: wikioticslan

Foods Included

Turnips, Parsnips, Beet, Daikon, Radish, Rutabaga, Yuca, Casava, Baby candy cane beets, Black radish, Horseradish root, Burdock root, Galangal root, Ginger root, Wasabi root, Black salsify, Celeriac, Arrowroot


Root vegetables are grown underground, and come in a variety of shades of red, orange, yellow, and white. Radishes have a spicy flavor while beets have a mild taste.

Buy It

  • Choose root vegetables that are crisp and firm (not easily bendable).

Store It

  • Store in refridgerator in produce drawer for up to 2 weeks or on the countertop for 1-2 days.
  • Remove any greens attached.

Cook It

  • Cut up and eat raw alone or with hummus or yogurt dip.
  • Slice or shred for slaws or salads.

Why It's Great

  • Vitamin A keeps our eyes working, our immune system strong, and our cells growing.
  • Vitamin C keeps our immune system strong and helps our bodies heal quickly.
  • Vitamin K helps our bodies heal quickly.
  • Fiber helps with healthy digestion and keeps us feeling full.  Eating enough fiber has been shown to keep our hearts healthy too.
  • Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.  




Try It

Root Vegetable Medley
40 mins
Root Vegetable Medley
Supreme Mashed Potatoes
55 mins
Golden Mandarin Beets
10 mins
Golden Mandarin Beets
Snow Pea Daikon Salad
15 mins
Snow pea daikon salad
Red Beet and Apple Salad
10 mins
Apple Beet Salad
Roasted Root Vegetables
40 mins
Photo of a sheet pan of roasted root vegetables

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