The first stop on our colorful tour of produce [1] 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 [2] 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 [3], in pasta [4], roasted simply [5] or sauteed with its greens [6], and even as the secret ingredient in a minty yogurt dip [7]!

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 [8] and preserved in olive oil with garlic [9]. They're also a colorful addition to scallop paella [10] and white bean dip [11].

Radishes

Although lately I can't get enough of thinly sliced radishes [12] on fresh bread with butter, this tartine with bagna cauda butter [13] takes things up a notch by incorporating garlic and anchovies. They are also a deliciously spicy addition to a simple green salad [14]. But if you're looking for a more unexpected way to cook with radishes, we suggest braising them in butter [15].

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