At Breadroot Co-op, we carry a diverse selection of roots—regular and golden beets, celery root, rutabagas, sunchokes, and more—ready to add depth and richness to your seasonal cooking. The root vegetable section can look a little funky—knobby, rough, and covered in the last traces of the earth they came from. But don’t let their appearance intimidate you! These underground gems—carrots, turnips, celery root, sunchokes, and those brilliantly pigmented, hand-staining beets—are packed with flavor, nutrition, and endless culinary possibilities. Their earthy flavors deserve a starring role in your fall and winter meals, bringing color, texture, and nourishment to everything from hearty roasts to comforting soups. Let’s dig in and get to know them better!
Beets (Red & Gold)
WHAT ARE THEY?
Beets are vibrant, nutrient-packed root vegetables known for their deep color and natural sweetness. Red beets are the classic, rich in antioxidants and ready to stain anything they touch, while gold beets offer the same goodness with a slightly milder flavor (and less mess).
HOW DO THEY TASTE?
Red beets are distinctly earthy, with a subtle sweetness that intensifies the more you cook them. Gold beets? They’re like the mellower cousin—sweeter, less “earthy,” and just as delicious.
HOW CAN I EAT THEM?
Roast them, boil them, shred them raw into salads, or blend them into soups. Pickling is a great way to bring out their tangy side! Or throw them through a juicer for a nutrient boost.
Carrots
WHAT ARE THEY?
One of the most well-loved root vegetables, carrots are crunchy, colorful, and packed with beta-carotene. While orange is the most common variety (and the variety we carry from our local producer!), they also come in rainbow, which includes purple, yellow, and even red!
HOW DO THEY TASTE?
Sweet, slightly earthy, and super crisp when raw. Cooking brings out even more sweetness, making them perfect for both savory and sweet dishes.
HOW CAN I EAT THEM?
Carrots are as versatile as it gets—snack on them raw, roast them for a caramelized crunch, toss them into soups and stews, or even bake them into muffins and cakes. And don’t forget the tops! Carrot greens make a great pesto or garnish.
Celery Root (Celeriac)
WHAT IS IT?
It may not win any beauty contests, but celery root (also called celeriac) is a hidden gem in the root veggie world. This knobby, rough-skinned root is closely related to celery, with a similar fresh, herbal flavor.
WHAT DOES IT TASTE LIKE?
Mildly sweet and nutty, with a hint of celery-like freshness. It has a starchy texture, almost like a potato but with more flavor.
HOW CAN I EAT IT?
Peel away the rough skin and use it raw in slaws or salads for a crisp bite. Roast, mash, or puree it for a creamy, slightly sweet alternative to potatoes. It also makes a fantastic addition to soups and gratins!
Parsnips
WHAT ARE THEY?
Parsnips might look like pale, oversized carrots, but they have their own distinct personality. They’re a cold-weather root, meaning their flavor gets even sweeter after the first frost.
WHAT DO THEY TASTE LIKE?
Sweet, nutty, and slightly spicy—almost like a cross between a carrot and a potato, with a hint of warm spice. Roasting brings out their natural caramel-like sweetness.
HOW CAN I EAT THEM?
Peel and roast them for a crispy, sweet side dish, mash them like potatoes, or blend them into soups for a velvety texture. They’re also fantastic sliced into fries or shaved raw into salads for a little crunch.
Rutabaga
WHAT ARE THEY?
Rutabagas are like a cross between a turnip and a cabbage, with a slightly waxy purple-and-yellow skin. They’re hearty, mild, and super versatile.
WHAT DO THEY TASTE LIKE?
Mildly sweet and a little peppery, with a buttery texture when cooked. Think of them as a less bitter turnip with a hint of potato-like creaminess.
HOW CAN I EAT THEM?
Peel and roast them for a golden, caramelized treat, mash them up as an alternative to potatoes, or slice them into soups and stews. You can even eat them raw—thinly sliced in salads or slaws for a mild, crisp bite.
Sunchokes (Jerusalem Artichokes)
WHAT ARE THEY?
Despite their name, sunchokes have nothing to do with artichokes—they’re actually the tuber of a sunflower plant! They look a little like knobby ginger root but have a texture more like a potato.
WHAT DO THEY TASTE LIKE?
Nutty, slightly sweet, and reminiscent of a cross between a potato and an artichoke heart. They have a crisp bite when raw but turn buttery soft when cooked.
HOW CAN I EAT THEM?
Slice them thin for a crunchy raw snack, roast them until caramelized, or blend them into soups for a silky texture. They don’t need to be peeled—just scrub them clean and you’re good to go!
Turnips
WHAT ARE THEY?
Turnips are a humble but underrated root, often mistaken for rutabagas. They have smooth white-and-purple skin and a crisp, juicy interior.
WHAT DO THEY TASTE LIKE?
Young turnips are mild, slightly sweet, and crunchy, while older ones develop a stronger, peppery bite. Cooking softens their sharpness and brings out a subtle sweetness.
HOW CAN I EAT THEM?
Eat them raw like radishes for a crisp, peppery snack, roast them until golden, or mash them with butter for a comforting side. You can even stew or braise them!
Red Radishes
WHAT ARE THEY?
These small, round roots with bright red skin and crisp white flesh are a staple in salads, snack plates, and more. They’re known for their refreshing crunch and peppery bite.
WHAT DO THEY TASTE LIKE?
Spicy, peppery, and crisp when raw, with a slight sweetness hiding beneath the heat. Cooking them softens the sharpness and brings out a milder, slightly nutty flavor.
HOW CAN I EAT THEM?
Slice them thin for a zesty salad or taco topping, dip them in butter with a sprinkle of salt for a classic French snack, or pickle them for a tangy, crunchy condiment. Roasting red radishes mellows their spice and gives them a tender, slightly sweet bite.
Daikon Radishes
WHAT ARE THEY?
Daikon is a large, white radish commonly used in Asian cuisine. It has a long, cylindrical shape and smooth, white skin, often found in both raw and cooked dishes.
WHAT DO THEY TASTE LIKE?
Milder and less spicy than red radishes, with a clean, slightly sweet flavor and a crunchy texture. It’s not as peppery, making it a great addition to dishes where you want a subtle bite without overwhelming the flavors.
HOW CAN I EAT THEM?
Daikon is often enjoyed raw, shredded in salads or sushi rolls, or served in pickles. It also shines when roasted, stir-fried, or simmered in soups and stews. You can even cut it into slabs and turn it into vegan bacon!
WATERMELON Radishes
WHAT ARE THEY?
Watermelon radishes are a show-stopping variety of daikon radish. Their pale green skin hides a gorgeous pink interior, making them one of the prettiest root veggies around.
WHAT DO THEY TASTE LIKE?
Milder and slightly sweeter than regular radishes, with just a hint of peppery bite. Their crisp texture makes them extra refreshing.
HOW CAN I EAT THEM?
Thinly slice them for a vibrant salad topper, add them to sandwiches for crunch, or enjoy them raw with a sprinkle of salt and lemon juice. Their stunning color makes them perfect for decorative plating, too!
