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

Buttered Beet and Carrot Sauté

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 red beets, peeled and cut into wedges
  • 1 tablespoon unsalted butter
  • 1 cup carrot ribbons
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 89
  • fat 3.2 g
  • satfat 1.9 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 2 g
  • carbohydrate 14 g
  • fiber 4 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 232 mg
  • calcium 33 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, melt butter in a large skillet over medium-high. Add carrot ribbons to skillet; cook, stirring occasionally, until tender, about 2 minutes. Stir in parsley, salt, and pepper. Gently stir in beets.