This impressive side dish cooks in a fraction of the time it would take to roast beets in the oven. We use the beet greens, but if you purchase beets without tops, you can substitute 2 cups of other greens such as Swiss chard or kale. To make this a meal, serve alongside juicy slices of grilled flank or skirt steak.
2 pounds medium red beets with green tops (about 8 total)
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 bay leaf
Kosher salt and freshly ground black pepper
2 ounces goat cheese
Trim the green tops from the beets and thinly slice the greens to make about 2 lightly packed cups. Reserve.
Peel and cut the beets into 1/2-inch pieces to make about 4 cups. Add the beets to an 8-inch square baking dish along with the oil, vinegar, bay leaf, 1/3 cup of water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 5 minutes. Carefully uncover and stir the beets. Cover and microwave on high, stirring the beets every 5 minutes until the beets are tender, about 10 additional minutes. Carefully uncover and stir in the reserved greens and 1/4 teaspoon salt. Cover and microwave until the greens are tender, about 5 minutes. Discard the bay leaf.
To serve, put the beets and greens into a serving bowl and crumble the goat cheese on top. Lightly sprinkle with additional black pepper and serve immediately.
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