This fall, root veggies are all the rage — and for good reason. This season is bringing the most covetable flavors to you via your fall root garden. Here is a guide to our favorite fall root veggies: carrots, beets, and radishes.
From cooking tips, to recipes, to health facts, you’ll be ready for your fall root veggie harvest in no time.
It’s one of the traditional fall root veggies. Chop, grate, or slice them raw. Carrots are a perfect snack for your kids and a wonderful addition to salads of all kinds.
Otherwise, try them in soups, as a standalone side dish, or quiches. Cook them by boiling, steaming, roasting, or grilling them. Each way will bring out their natural sweetness — enhance them with a little honey and they’re almost dessert. In fact, carrots are actually an incredible asset to desserts of all kinds, especially cakes, muffins, and sweet bread.
Flavor, aesthetic, and ease: the trifecta of a wonderful recipe. I adore this purée with its beautiful color and smooth texture (add chopped carrots for a bit of crunch). This carrot soup is equally divine served warm or chilled. Add a little excitement by accessorizing with peanuts, basil sour cream, or chili sauce.
Beets taste like dirt…but in the best way. Their sweet, mellow, and earthy flavor pairs well with sharp flavors (think goat cheese). Eat them raw in a salad or roast them — this will bring out a tender, juicier, and sweeter side. Additionally, beets taste delish when pickled and are often the secret ingredients to your favorite desserts.
Beets are the sweetest of the fall root veggies around, and oven roasting them exaggerates this quality by caramelizing their sugars. This recipe beautifully cuts through their sweetness with spicy garlic and tastefully bitter tarragon. Pour these veggies over a bed of grains, and consider pairing them with oilier fish like salmon or swordfish for wonderful family dinner.
Radishes are known for their crisp texture and peppery flavor. They’re an ideal complement to salads or sandwiches (especially with cream cheese) and often act as a wonderful garnish. However, don’t be afraid to sautee, roast, or braise them! Cooking radishes mitigate their natural harshness.
When I’m hosting a party, I don’t always serve a meal. Regardless, I love to have food around my guests can nibble on. What better snack than an elegant tea sandwich? Your freshly-harvested radishes will be the star of the party with these Open Face Radish Tea Sandwiches. They’re both crunchy and creamy, tangy and peppery. Your guests will love them—kids included!
For more advice on what to grow this fall, see here.
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