Serves: 4
Total Calories: 212
Cut the leaves and stems from the beets, leaving about an inch of stems. Wash the beets to remove any loose surface dirt leave wet. Snap off the "tail." Place in a microwave-safe bowl, season with salt and pepper, cover with plastic wrap, and microwave at full power until the beets are tender, 12 to 15 minutes.
When the beets are cooked, run them under cold water just until they are cool enough to handle. Cut the stem end from each beet, slip off the skin, and cut as desired. Serve at once as a side dish, or in any recipe calling for roasted beets. Store in a tightly covered container in the refrigerator for up to 1 week.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Microwaved Beets recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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