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.

Adam Hickman
This Story Originally Appeared On cookinglight.com

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

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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

  • 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.

  • 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

  • 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.

  • 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

Nutrition Facts

120 calories; fat 7.3g; saturated fat 1g; mono fat 5.4g; poly fat 0.8g; protein 3g; carbohydrates 13g; fiber 4g; cholesterol 0mg; iron 2mg; sodium 192mg; calcium 42mg; sugars 8g; added sugar 0g.
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