Sweet, earthy beets and tangy, bright citrus are a heavenly pair, but when you toss some cool, crisp fennel into the mix you have a truly memorable trio.

With every new health report and every new must-try recipe, there is another cooking oil conundrum. Some have a high smoke point, while others form potentially unhealthy compounds in the presence of heat. Ellie Krieger, author of Weeknight Wonders, explains how to use five types of oil.

This Mediterranean-inspired salad is delicious proof of how effortless and quick it can be to pull together an elegant, satisfying, healthy meal. It's just a matter of elevating cupboard staples with a few fresh, flavorful, easy-prep ingredients. Here canned white beans and tuna are upgraded with a bright lemon-oregano dressing, served on a bed of crisp radicchio and lettuce and garnished with fresh parsley leaves. Serve it with some good crusty bread for a meal that is simply stunning. I call for olive oil-packed tuna for its decadently rich taste and texture. Enjoy this salad with some crusty whole-grain bread or Parmesan-Herb Flatbread Crackers.

If you have yet to discover the glory of smoked paprika, this is your official invitation. Made from smoked red peppers, it is a key ingredient in Spanish cooking (where it is called piment¨®n). It imparts a deep ruby color and distinctive smoky flavor and aroma, instantly giving the simplest foods, like eggs, potatoes, or grilled chicken, a huge wow factor. In this dish, it teams up with golden toasted garlic for doubly exciting seasoning for saut¨¦ed shrimp and spinach. You can buy smoked paprika in sweet or hot varieties, but I buy the sweet because I figure you can always add some heat if you want it¡ªand I do add a touch here.