• Dane Jerous

6 Root Vegetables You Have to Try

Root vegetables are the edible parts of plants that grow underground, but these super-nutritious, health foods are finding their way into the spotlight and onto the plates of healthy eaters. Carrots are the most familiar root vegetable—we eat the long, orange bottoms, not the leafy tops. These six other roots are, like carrots, rich in flavor and nutrients, and they’re ideal for slow-cooking in diet dishes that warm you up on cool fall days. Here’s why each is a healthful addition to your diet plan and a few ideas for enjoying them: 1. BEETS Most of us recognize the dark red roots, though you can also find varieties that are striped with white inside and some that have golden yellow skin and flesh. All are naturally sweet—beets are a raw ingredient in table sugar—yet they’re low to medium on the Glycemic Index, so you can enjoy them even when you’re trying to lose weight. Nutrisystem category: Vegetable Nutrition facts: A cup of raw beets has 58 calories, 3.8 grams of fiber, 13 grams of complex carbohydrates, 22 milligrams of calcium and 442 milligrams of potassium. Try: Beet salad with arugula and goat cheese blends the sweetness of the roots with peppery greens and the creamy texture of the cheese. When you roast beets, the sugars are caramelized, giving them an even deeper, richer flavor.






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