ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beet Salad with White Beans and Orange

Photo: Jennifer Causey

Serves 4 (serving size: about 3/4 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.


  • 1 pound golden beets, peeled and cut into wedges
  • 1 large navel orange
  • 1 cup drained and rinsed unsalted cannellini beans
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 103
  • fat 0.7 g
  • satfat 0 g
  • monofat 0.1 g
  • polyfat 0.4 g
  • protein 5 g
  • carbohydrate 20 g
  • fiber 6 g
  • cholesterol 0 mg
  • iron 2 mg
  • sodium 229 mg
  • calcium 41 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. Let stand 5 minutes.

  2. Meanwhile, peel orange; cut into segments, and discard membranes. Combine beets, orange segments, and cannellini beans on a small platter. Sprinkle evenly with cilantro, vinegar, salt, and pepper.