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Speedy Beet and Bean Salad with Herb Vinaigrette

Photo: Jennifer Causey

Serves 4 (serving size: about 1 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 oven-roast them. Because red beets tend to stain everything they come in contact with, we advise wearing gloves and cutting the beets on a dark-colored cutting board. If you can’t find slender haricots verts (French green beans), use an equal amount of regular green beans.  


  • 12 ounces red beets, peeled and cut into wedges
  • 1 (8-oz.) pkg. microwavable fresh haricots verts (French green beans) or green beans
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon minced fresh garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 120
  • fat 7.3 g
  • satfat 1 g
  • monofat 5.4 g
  • polyfat 0.8 g
  • protein 3 g
  • carbohydrate 13 g
  • fiber 4 g
  • cholesterol 0 mg
  • iron 2 mg
  • sodium 192 mg
  • calcium 42 mg
  • sugars 8 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. Microwave haricots verts according to directions. Cut beans in half crosswise.

  3. Whisk together parsley, oil, vinegar, thyme, garlic, salt, and pepper in a medium bowl. Add beets and beans; toss to coat.