Beets are one of falls trendiest and most nutritious vegetables. I’m talking about fresh beets, not the canned versions that our parents served. One cup is an excellent source of vitamin A, potassium, magnesium and fibre.
Beets come in a range of colours from red, yellow or golden to stunning candy cane striped. The red ones are the sweetest but the lighter coloured beets have a more mellow and less earthy flavour. The stripes disappear when cooking.
But roasting beets can be a timely affair – close to an hour.
Try microwaving them. Pierce beets and wrap in parchment paper which prevents them from drying out. Place on a dish to prevent juices from discolouring the microwave.
Microwave on high for 5 minutes for medium-sized beets.
They should feel slightly tender. Let cool. Rub off the skins and cut as desired.