Skip Nav
Fast and Easy
Make Marcella Hazan's Iconic Tomato Sauce Tonight
Black History Month
Chef Angela Davis on Switching Gears, Starting Small, and Finding Her Footing Through Food
Cooking Basics
The 1 Thing I Learned in Italy That Changed the Way I Cook

Red Vegetables

Taste the Rainbow: Red

The first stop on our colorful tour of produce is the red section. Specifically, beets, red bell peppers, and radishes stood out on the grocery shelves. Find out our favorite ways to use these red ingredients:

Beets

Beets are full of deep, earthy flavor. They transform just about any dish in which they're used into a deep red color. We enjoy them on pizza with goat cheese, in pasta, roasted simply or sauteed with its greens, and even as the secret ingredient in a minty yogurt dip!

Red Bell Peppers

Perhaps the most beloved of the bell pepper family, these bright red vegetables have a very powerful flavor that lends itself well to several preparations. We especially love them fire-roasted and preserved in olive oil with garlic. They're also a colorful addition to scallop paella and white bean dip.

ADVERTISEMENT

Radishes

Although lately I can't get enough of thinly sliced radishes on fresh bread with butter, this tartine with bagna cauda butter takes things up a notch by incorporating garlic and anchovies. They are also a deliciously spicy addition to a simple green salad. But if you're looking for a more unexpected way to cook with radishes, we suggest braising them in butter.

What other rad — err, red — fruits and vegetables did we leave off?

Image Source: POPSUGAR Photography / Camilla Salem
Displaying Kids' Artwork
Kindergartener's Hair Before and After First Day of School
Meal-Prep Ideas For School Lunches
Before and After First Day of Preschool
Healthy Store-Bought Snacks For Dorm Rooms
The Best Products From Trader Joe's
Healthy Recipes You Can Make in Your Dorm
Reasons to Date a Teacher
Cupcake Recipes
How to Make Balsamic Reduction
From Our Partners
Latest Food
All the Latest From Ryan Reynolds