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Beet Salad with Bacon and Onion

Photo: Jennifer Causey
Yield

Serves 4 (serving size: about 1/2 cup)

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.

Ingredients

  • 1 pound golden beets, peeled and cut into wedges
  • 2 center-cut bacon slices
  • 1 cup sliced red onion
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh chives

Nutrition Information

  • calories 79
  • fat 1.2 g
  • satfat 0.6 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 3 g
  • carbohydrate 15 g
  • fiber 4 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 158 mg
  • calcium 29 mg
  • sugars 9 g
  • Est. Added Sugars 0 g

How to Make It

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

  2. 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.