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The Dish on Root Vegetables

Root vegetables

Put roots to work

Roots can be prepared in a variety of ways, including raw, steamed, boiled, sautéed or grilled. Roasting, however, cultivates flavor and texture. Enjoy our healthy, quick and delicious recipe for Roasted Root Vegetables with Lemon Honey Vinaigrette.


Known as a superfood, beets are among the healthiest foods on the planet.

High in: Vitamins B6 and C, fiber, folate, manganese, nitrates and potassium.

Did you know: Due to high fiber-to-sugar ratio, beets are a great weight loss tool. And nitric oxide, converted from nitrates, expands the walls of your blood vessels, allowing more oxygen and energy for your body.

Quick prep: Place beets, skin still on, in a baking dish with 1/2 cup of water. Cover tightly with foil and roast at 425° F for 45 minutes. When cool enough to handle, rub with a paper towel to remove skin. Use in salads, glaze with honey or use in smoothies.


Parsnips have a cinnamon-like flavor and resemble large, white carrots.

High in: Vitamins B6, C, E and K, folate, insoluble fiber, soluble fiber.

Did you know: High fiber content helps reduce blood cholesterol levels and relieve constipation.

Quick prep: Wash in cold water and peel. When raw, add to salads, slaws or a vegetable platter. When cooked, add cubes or slices to stews or soups.


Turnips are very subtle in flavor, which makes them great for pairing with more strongly flavored veggies.

High in: Vitamins A, B complex, C, and K, calcium and lutein.

Did you know: Lutein is an antioxidant. Turnips provide a high amount of nutrients for a low amount of calories.

Quick prep: Turnips should be peeled. Diced or sliced, they're great roasted, sautéed, stir-fried or in soups and stews. The leafy green parts of turnips can be cooked as you would with any other type of leafy green vegetable.

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