Yield
Serves 4 (serving size: about 1 cup)
Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Kay E. Clarke

How to Make It

Step 1

Wrap beets in microwave-safe parchment paper. Microwave at HIGH until tender, 11 to 12 minutes.

Step 2

Microwave haricots verts according to directions. Cut beans in half crosswise.

Step 3

Whisk together parsley, oil, vinegar, thyme, garlic, salt, and pepper in a medium bowl. Add beets and beans; toss to coat.

Step 4

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.

Step 5

Serves 4 (serving size: about 1/2 cup) CALORIES 79; FAT 2g (sat 6g, mono 3g, poly 1g); PROTEIN 3g; CARB 15g; FIBER 4g; SUGARS 9g (est. added sugars 0g); CHOL 4mg; IRON 1mg; SODIUM 158mg; CALC 29mg

Step 6

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.

Step 7

Serves 4 (serving size: about 3/4 cup) CALORIES 103; FAT 7g (sat 0g, mono 1g, poly 4g); PROTEIN 5g; CARB 20g; FIBER 6g; SUGARS 9g (est. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 229mg; CALC 41mg

Step 8

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.

Step 9

Serves 4 (serving size: about 1/2 cup) CALORIES 89; FAT 2g (sat 9g, mono 8g, poly 2g); PROTEIN 2g; CARB 14g; FIBER 4g; SUGARS 9g (est. added sugars 0g); CHOL 8mg; IRON 1mg; SODIUM 232mg; CALC 33mg

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