Buttered Radish (Radis au Beurre)

This post is a continuation of a series that I started on Instagram and TikTok a few months ago called Eat the Rainbow, where we celebrate nature’s pigments in all of their vibrant, nourishing glory. As a dietitian, my motto is Eat what you want, add what you need. And everybody needs more of nature’s colors. So throughout this series, we’ll explore each color’s unique benefits and exactly how to get more of them into your meals and snacks. 

Today’s spotlight is on buttered radish (radis au beurre), a traditional French snack usually enjoyed during apéro (early evening time). 

I’m using a combination of watermelon and easter egg radishes and grating them into a creamy spread with butter, dill, and salt (basil would be a wonderful addition too, please try it and let me know!). 

The beautiful red hues of the radishes come from anthocyanin pigments which are powerful antioxidants. Radishes are also rich in Vitamin C, which as we enter colder weather, this combination can give your immune system a boost.

Fun fact: in Okinawa, Japan (one of the Blue Zone regions), the traditional diet is thought to be over 70% red and purple foods (rich in anthocyanins). This may be one of the reasons for their longevity. 

We tend to focus on green veggies so much that we often forget about the other colors, so I hope this was a helpful reminder to try vibrant anthocyanins in the form of buttered radish.