At the Market: Root Vegetables

We hit the local farmers’ markets to check out the best that fall has to offer. Root vegetables are in full bloom!

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Nothing beats the peppery crunch of a fresh radish. Add them to salads, slaws and salsas.

This veggie was a favorite of the ancient Egyptians, and it's still just as popular today. Read our onion variety breakdown.

You can find hundreds of different varieties of potatoes at your local market, from white to purple.

Steamed, roasted or mashed, this nutrient-packed root vegetable makes a delicious addition to your dinner table.

Soups and stocks just wouldn't be the same without leeks. Here's how to clean them.

Available from the spring through the fall, beets (and their greens) are some of the most nutrient-packed foods you can find.

Oven-roasted beta carotene-rich sweet potato wedges will curb your craving for greasy fries.

Never had celery root? It might look daunting, but you'll love its clean, slightly spicy flavor.

Visit our Healthy Eats blog for more vegetable guides and recipes for market-fresh produce.