The abundance and variety of root vegetables available this season make it a great time to try some new recipes. Root vegetables are extremely versatile and have qualities to fight diseases, boost energy and stay healthy.

Okinawan sweet potato, yams, daikon, beets and jicama can be grown year-round, but their peak season is fall through spring. They share many of the same characteristics, such as a high concentration of antioxidants, iron and vitamins C, B and A, as they are grown underground and absorb nutrients from the earth.

This week, try some delicious root vegetable recipes at home.

Borscht (Beet Soup)

• 5 medium fresh beets (about 2 pounds without leaves)
• 2 cups low-sodium chicken broth
• 1 (16-ounce) container sour cream, plus extra for serving
• 1/2 cup plain yogurt
• 1/4 cup sugar
• 2 tablespoons fresh lemon juice
• 2 teaspoons champagne vinegar
• 1 tablespoon Kosher salt
• 1-1/2 teaspoons ground black pepper
• 2 cups medium-diced English cucumber, seeds removed
• 1/2 cup chopped green onions
• 2 tablespoons chopped fresh dill, plus extra for serving

In a large pot of boiling salted water, place beets and cook uncovered until tender, 30-40 minutes. Remove beets; let cool. Strain cooking liquid; let cool.

In large bowl, whisk together 1-1/2 cups beet cooking liquid, chicken broth, sour cream, yogurt, sugar, lemon juice, vinegar, salt and pepper.

Peel cooled beets and dice into small to medium pieces. Add beets, cucumber, green onions and dill to soup. Cover and chill at least 4 hours or overnight. Season to taste with more salt and pepper, as needed; serve cold with a dollop of sour cream and an extra sprig of fresh dill. Serves 6.

Approximate nutritional information, per serving (not including salt in cooking liquid, salt to taste or extra sour cream): 270 calories, 16 g total fat, 9 g saturated fat, 45 mg cholesterol, 400 mg sodium, 29 g carbohydrate, 5 g fiber, 23 g sugar, 6 g protein.

Mahimahi with Roasted Root Vegetables

• 1/2 cup olive oil
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 red potatoes, quartered
• 1 medium Okinawan sweet potato, cut into 1-inch pieces
• 1 large onion, sliced
• 3 carrots, peeled and cut into strips
• 1 tablespoon minced garlic
• 1-1/2 pounds mahimahi or other mild white fish

Heat oven to 400 degrees. Combine oil, rosemary, salt and pepper in small cup.

Arrange potatoes, onion and carrots on a baking dish and toss with garlic. Drizzle with 3 tablespoons seasoned oil. Roast 15 minutes.

Toss and continue roasting 15-20 minutes more, until vegetables are tender.

Cut fish into 6 portions. Place on top of vegetables; drizzle with remaining oil. Roast until fish is opaque, 12-15 minutes. Serve immediately. Serves 6.

Approximate nutritional information, per serving: 350 calories, 19 g total fat, 2.5 g saturated fat, 85 mg cholesterol, 400 mg sodium, 22 g carbohydrate, 4 g fiber, 6 g sugar, 23 g protein.

Turmeric Root Vegetable Fries

• 2 medium sweet potatoes, cut in 2-inch wedges
• 2 medium carrots, cut in 2-inch wedges
• 2 medium potatoes, cut in 2-inch wedges
• 6 radishes, quartered
• 3 golden beets, cut in wedges
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Heat oven to 425 degrees. Line 2 large baking sheets with parchment.

Place all vegetables in a large bowl. Toss with oil, turmeric, salt and pepper.

Divide vegetables between the baking sheets, leaving some room between pieces so they don’t steam. Bake 35-40 minutes, tossing every 10-15 minutes to ensure all sides are evenly roasted. Serve hot. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 140 calories, 2.5 g total fat, no saturated fat or cholesterol, 100 mg sodium, 27 g carbohydrate, 5 g fiber, 7 g sugar, 3 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.