Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Kay E. Clarke
12 ounces red beets, peeled and cut into wedges
1 (8-oz.) pkg. microwavable fresh haricots verts (French green beans) or green beans
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Est. added sugars 0g
How to Make It
Wrap beets in microwave-safe parchment paper. Microwave at HIGH until tender, 11 to 12 minutes.
Microwave haricots verts according to directions. Cut beans in half crosswise.
Whisk together parsley, oil, vinegar, thyme, garlic, salt, and pepper in a medium bowl. Add beets and beans; toss to coat.
Beet Salad with Bacon and Onion: Peel 1 lb. golden beets; cut into wedges. Wrap in microwave-safe parchment paper; microwave at HIGH until tender, 11 to 12 minutes. Cook 2 center-cut bacon slices in a skillet over medium-high until crisp. Drain on paper towels, reserving drippings in pan. Crumble bacon. Add 1 cup sliced red onion to pan; cook 2 minutes. Remove pan from heat. Stir in 2 Tbsp. apple cider vinegar and 1/4 tsp. black pepper. Add beets; toss. Sprinkle with bacon and 1 Tbsp. chopped fresh chives.
Beet Salad with White Beans and Orange: Peel 1 lb. golden beets; cut into wedges. Wrap beets in microwave-safe parchment paper; microwave at HIGH until tender, 11 to 12 minutes. Let stand 5 minutes. Meanwhile, peel 1 large navel orange; cut into segments, and discard membranes. Combine beets, orange segments, and 1 cup drained and rinsed unsalted cannellini beans on a small platter. Sprinkle evenly with 1 Tbsp. chopped fresh cilantro, 1 Tbsp. sherry vinegar, and 1/4 tsp. each kosher salt and black pepper.
Buttered Beet and Carrot Sauté: Peel 1 lb. red beets; cut into wedges. Wrap beets in microwave-safe parchment paper; microwave at HIGH until tender, 11 to 12 minutes. Let stand 5 minutes. Meanwhile, melt 1 Tbsp. unsalted butter in a large skillet over medium-high. Add 1 cup carrot ribbons to skillet; cook, stirring occasionally, until tender, about 2 minutes. Stir in 2 Tbsp. chopped fresh flat-leaf parsley and 1/4 tsp. each kosher salt and black pepper. Gently stir in beets.