Beet Salad with Bacon and Onion

Rating: Unrated

If you love the sweet, earthy flavor of beets but think you don't have time to cook them on a weeknight, you'll appreciate this fast microwave method. Wrapping peeled beet wedges in parchment paper allows them to steam to tender perfection in less than half the time it would take to roast them.

By Adam Hickman
This Story Originally Appeared On cookinglight.com

Gallery

Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Kay E. Clarke

Recipe Summary

Yield:
Serves 4 (serving size: about 1/2 cup)
Nutrition Info
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Ingredients

Directions

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

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  • Cook bacon in a skillet over medium-high until crisp. Drain on paper towels, reserving drippings in pan. Crumble bacon. Add onion to pan; cook 2 minutes. Remove pan from heat. Stir in vinegar and pepper. Add beets; toss. Sprinkle with bacon and chives.

Nutrition Facts

Per Serving:
79 calories; fat 1.2g; saturated fat 0.6g; mono fat 0.3g; poly fat 0.1g; protein 3g; carbohydrates 15g; fiber 4g; cholesterol 4mg; iron 1mg; sodium 158mg; calcium 29mg; sugars 9g; added sugarg.
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