The most exciting time of the year for food lovers is the exciting new bounty that accompanies the change of seasons–so with fall upon us, we invite you to welcome all varieties of root vegetables and experiment with gusto! Yams, beets, parsnips, turnips, rutabagas, carrots, yucca, kohlrabi, onions, garlic, celeriac, horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all great options.

Roast a rainbow of these beauty nutrient-rich, soil-loving roots for a hearty and delicious low-calorie meal–or–puree a creamy rich soup, or nibble for a satisfying mid-day sugar substitute. We’ve gathered several of our favorites for you to explore and enjoy.


RadishesForget the last bland, rubbery radish you ate from a packaged plate of crudités— fresh radishes are actually crisp, come in a rainbow of colors, and deliver an incredibly spicy punch! It’s that peppery flavor that reveals the naturally cleansing, detoxifying properties of radishes, which also reduce water retention and support liver and kidney health. Radishes are rich in silicon, a key mineral for hair, nails, and bones, as well as vitamin C for skin damage defense.

Like several other root vegetables, radishes can be stored for a long time without spoiling, and during that time they lose many of their nutrients. Look for fresh radishes at your farmer’s market or just-picked as part of a CSA share to really experience the amazing taste and nutritional benefits of radishes. Roast them, sauté them, or eat them whole. They’re not just for salads anymore.


8828255744_e6ced31384_zYou’ve seen their commanding presence in the produce aisle and your farmer’s market, but maybe you were too shy to say, ‘hello.’ Well, if you haven’t yet become friends, now is the time to introduce yourself to the beet. Once you jump that hurdle, and learn how to prepare them you’ll wonder how you ever lived without beets. Naturally sweet, beets can be slow-roasted, fast-roasted, steamed, boiled, and grated raw for salads. Packed with detoxifying and immune-boosting properties, it’s no wonder beets are the golden child of juicing which can give your skin a vibrant radiance throughout the colder months. Beets contain important nutrients like protein, phosphorus, zinc, fiber, vitamin B6, magnesium,  potassium, copper, and manganese–and beet greens also supply significant amounts of vitamin A, vitamin C, calcium, and iron. Look for a range of colorful golden yellow to deep purple beets this season, and nurture the beginning of a wonderful relationship!


RutabagaThis lovechild of the turnip and the wild cabbage is a skin-healthy friend, and makes a wonderful, filling addition to a fall meal. Flavor-wise, the raw rutabaga resembles a not-so-sweet, yet delightfully crisp, carrot. When cooked–especially when braised or roasted–the rutabaga releases its sweet, yet savory, buttery goodness. When shopping, look for root bulbs that are four inches or less in diameter as the larger ones will less sweet. Swap out your whipped potato for a rustic rutabaga mash, or blend the two together for a dish with great texture, color, and flavor. Simply dice and roast with salt and pepper or puree the cooked root with onions and milk (or your favorite non-dairy alternative) to make a creamy, satisfying soup.

Rutabaga’s notable nutrition standouts are potassium and vitamin C, which boost to the immune system. and help protect cells from free radical damage. They’re also good sources of fiber, thiamin, manganese, calcium, magnesium, and phosphorus. 


CeleriacAlthough celeriac, also known as celery root, has a similar flavor to celery (the one with the stalks you might snack on)–the two are actually different plants. Celeriac itself is a large and rather gnarly looking root, and though it’s in the same family as celery, energetically and nutritionally, it offers different benefits. Like other root vegetables, it provides meals with a more grounding, comforting, and warming quality which is great for the cooler months of the year. Celeriac provides skin-healthy antioxidants, B-vitamins, Vitamins C and K, and minerals. It’s a great addition to fresh juices, or it’s great mashed, or cubed and added to root veggie soups and stews. Substituting celeriac for celery in soups, stews, and stir fry dishes is a great way to transition your diet from summer to fall, as you’ll love the richer flavor–and your mind and body will love the grounding, inward energy of the root.

What’s your favorite?

CommentWe encourage you to explore the warmth and variety of the fall harvest by exploring the world of roots. Sprinkle the cooler months ahead with some sweetness and joy and be sure to share what your favorite root veggies are and how you use them–we’d love to hear! Please share in the comments below!   

*Image credits: Radishes by Linda N, Beets by Robert Couse-Baker, Rutabaga by Tim Sackton, Celeriac by Arlington: Courtyard Farmer’s Market.