Good Roots: A Guide to Root Vegetables

Oft-overlooked and frequently underappreicated, root vegetables are among the most delicious specimens of earth's bounty. They're versatile, inexpensive, and brimming with healthy vitamins and minerals. That makes them a welcome addition to any plate all year round.

Flavor: Very sweet and earthy. Golden have a milder taste than red varieties.

Peak Season: June to November

Look for: Small to medium firm beets with smooth skin. If you plan to cook the beet greens, they should be crisp and a vibrant dark green color. Slight wilting in the greens is OK.

Storage: Trim greens; refrigerate roots in a plastic bag up to 3 weeks.

Perks: Great source of folate and betaine

Recipes: 

• Roasted Red and Golden Beet Salad
• Buttermilk-Beet Sherbet with Hazelnut Brittle
• Whole-Beet Borscht

See More: Cooking with Beets

Flavor: Slightly sweet and nutty

Peak Season: October to March

Look for: Firm, unblemished 'chokes with minimal knobs. Avoid any soft roots and those with wrinkled skin.

Storage: Wrap in paper towels, and refrigerate up to a week.

Perks: High calcium content; vitamins A and C, iron, magnesium, and phosphorus

Recipes: 

• Roasted Sunchokes
• Smoky Sunchoke, Sausage, and Pepper Hash
• Grilled Skirt Steak with Mint Chimichurri and Honey-Roasted Sunchokes

Flavor: Rutabagas have a rich, buttery quality and are very similar to turnips in flavor (rutabagas are a hybrid of turnips and cabbage).

Peak Season: September to June

Look for: Smooth, firm skin. Choose rutabagas that are heavy for their size. Avoid any with bruises or cuts.

Storing: Refrigerate in a plastic bag up to 2 weeks.

Perks: Vitamins A and C

Recipes: 

• Rutabaga Champ
• Baked Rutabaga with "Red-Eye" Tomato Sauce
• Roasted Rosemary Rutabaga Fries

Flavor: Celery root tastes like a cross between peppery celery and parsley.

Peak Season: October to April

Look for: Firm, medium-sized roots that feel heavy for their size. For easier peeling, go for ones with minimal knobs and rootlets. Avoid those with soft spots, as this is a sign of decay.

Storing: Refrigerate in a plastic bag 7 to 10 days.

Perks: Vitamin B, calcium, and iron

Recipes: 

• Celery Root Slaw
• Celery Root Schnitzel with Cabbage-Apple Slaw
• Creamy Celery Root and Sweet Onion Soup

Flavor: Young turnips have a delicate sweetness that intensifies as they age.

Peak Season: October to March

Look for: Firm skin and bright, leafy greens. Choose roots that feel heavy for their size. Avoid any larger than 3 inches in diameter.

Storing: Trim greens; refrigerate roots in a plastic bag up to 1 week. Wash and peel before use.

Perks: High in vitamin C and offer vitamin B6, manganese, and potassium

Recipes: 

• Sage-Roasted Carrots and Turnips
• Savory Turnip Gratin with Greens
• Quick-Pickled Baby Turnips

Flavor: Sweet, earthy, and herbal

Peak Season: November to March

Look for: Small to medium firm, well-shaped roots with creamy-beige skin. Avoid limp, shriveled, or spotted roots, or any with tops that are beginning to sprout.

Storing: Wrap in paper towels, and refrigerate in a plastic bag up to 2 weeks. Rinse and gently peel before cooking.

Perks: High in potassium, folic acid, and vitamin C

Recipes: 

• Glazed Parsnips
• Parsnip Ribbons with Miso Vinaigrette
• Chicken and Parsnip Soup