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, has a brilliant, time-saving solution—she microwaves her beets.
Ann's clever trick yields perfect, fork-tender beets in a fraction of the time as the oven. This helpful guide breaks down each step so you can prep and cook a delicious batch of beets for dinner in no time.
Next, wrap the beets in the parchment paper (this prevents them from drying out in the microwave). It doesn't have to be as tidy as the bundle pictured above—just make sure the beets are sealed inside the parchment.
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Microwave the Beets
Next, microwave on HIGH—allow 5 to 6 minutes per medium-sized beet, or 10 to 12 minutes per pound of beets.
Tip: Place a paper towel or a dish underneath the wrapped beets in the microwave (their juices can bleed through the parchment paper while they cook)
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Unwrap the Beets
When cooked, the beets should feel slightly squishy to the touch, but still a bit firm. Carefully remove the beets from the microwave, as they'll be very hot. Let cool for several minutes before unwrapping them.
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Peel and Cut the Beets
Gently rub off the skins with a paper or towel or peel them with a paring knife. Cut as desired, and enjoy! These beets are delicious tossed into salads and smoothies, or crisped in a skillet with a little ghee.