This impressive side dish cooks in a fraction of the time it would take to roast beets in the oven. We use the beet greens, but if you purchase beets without tops, you can substitute 2 cups of other greens such as Swiss chard or kale. To make this a meal, serve alongside juicy slices of grilled flank or skirt steak.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds medium red beets with green tops (about 8 total)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 ounces goat cheese
Instructions
- Trim the green tops from the beets and thinly slice the greens to make about 2 lightly packed cups. Reserve.
- Peel and cut the beets into 1/2-inch pieces to make about 4 cups. Add the beets to an 8-inch square baking dish along with the oil, vinegar, bay leaf, 1/3 cup of water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 5 minutes. Carefully uncover and stir the beets. Cover and microwave on high, stirring the beets every 5 minutes until the beets are tender, about 10 additional minutes. Carefully uncover and stir in the reserved greens and 1/4 teaspoon salt. Cover and microwave until the greens are tender, about 5 minutes. Discard the bay leaf.
- To serve, put the beets and greens into a serving bowl and crumble the goat cheese on top. Lightly sprinkle with additional black pepper and serve immediately.
Nutrition Facts
| Calories | 140 |
| Total Fat | 10 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 5 milligrams |
| Sodium | 410 milligrams |
| Carbohydrates | 9 grams |
| Dietary Fiber | 4 grams |
| Protein | 5 grams |
| Sugar | 5 grams |