Shopping, cooking and storage tips for six common root vegetables.
Root vegetables can be found pretty easily in large supermarkets and farmers’ markets. Roots keep best when stored in humid environments at near-freezing temperatures. Root vegetables will keep you well-nourished through the winter: they are nutritious carbohydrate choices because they’re rich in fiber and protective antioxidants, such as vitamin C (rutabagas and turnips) and vitamin A (carrots). And they’re all good sources of folate, a water-soluble B vitamin that’s needed to form healthy new cells.
The most common beets are dark red, but other types, such as golden and ‘Chioggia’—an heirloom variety with concentric rings of red and white flesh—are also available and have a similar sweet, earthy flavor. Beets should be firm and are sold with or without their greens attached. Refrigerate for up to 1 month.