I just had an orange, yellowish, green, and purple carrot mix in my salad.
The nice thing is that, when you don’t know you take a bite and your tongue doesn’t match what your eyes see.
Taste is the same.
I can vouch for purple potatoes - I am having them for tea.
(and I have grown purple: podded peas, carrots, lettuce, corn, broccoli, cauliflower, cabbage, radishes, tomatoes and of course onions) Yes I have thing for purple.
Basically if you look at heritage varieties lots of veges come in different colours and shapes than we are used to.
I would suggest growing cauliflower romanesco : it is green and has a lovely outofthisworldly fractal shape.
I’m almost certain the green roots in your second link are radishes, not carrots.
I can’t actually find a single image of a truly green carrot variety. There are greenish-yellow ones, but all of the images of ‘green carrots’ I can find are of the Chinese ‘Green Carrot Radish’
Not for carrots, or pretty much root vegetables in general. Since they’re not fruit, there is no ripening, and baby carrots have the same taste and color as adult carrots. (Pensioner carrots are not as good though.)
Green in most root vegetables means they’ve been exposed to sunlight, and often those bits taste nasty. And in some cases it means they’re poisonous.
I managed to get some of my white carrots a nice half and half green - only because they were half out of the ground and sunlight had its effect. I might see if any are left n take a pic
I thought id seen an article somewhere suggesting that the translucent watery core of carrots acted as a sort of natural optical fibre, carrying light to underground parts of the root, but I can’t find anything ob the subject now. I don’t think it was for photosynthesis in the normal sense - might have been pert of some other photosensitive system.