Microwaving beets isn't as scary as it sounds.
At Cooking Light, we're big fans of beets. Once an underdog vegetable boiled into submission (and occasionally used as a form of childhood punishment), the gorgeous ruby veg now shines as a star ingredient in flavorful recipes like Beet Salad with Bacon and Onion, a Tricolored Beet Tart, or this Can't Be Beet Goat Cheese Pie.
There's just one caveat with beets: They're way better fresh, and roasting beets can be a pretty involved, time-intensive process. Cooking Light's Executive Editor (and apparent keeper of all beet secrets), Ann Pittman, shared a time-saving hack she uses at home. Get ready for it—she microwaves her beets.
When she told me she microwaves her beets, visions of exploding red shards and a stained microwave filled my head (I'm not dramatic at all). To avoid an unwanted mess, there's a very specific technique Ann swears by.
First, take your beets, pierce them several times with a sharp knife, and wrap them in microwave-safe parchment paper. Then, microwave on high for 5-6 minutes (if you have several beets, increase cooking time to 10-12 minutes per pound). After they cool, peel the skin and enjoy!
Now that you know how to make fork-tender beets in under 10 minutes, your winter meals are about to get a lot more colorful and delicious.