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Roasting beets brings out their best flavors but takes an hour or more. When time is short or you don't want to heat up the kitchen, try this method. It preserves most of the deep-roasted flavor and takes only minutes.
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4 medium beets
1 tablespoon olive oil
8 cups lettuce or other tender greens
1/2 cup bottled vinaigrette, or see recipe for Basic Vinaigrette
1/4 cup coarsely chopped walnuts
:microwavable dish with cover
If beets have their leafy greens attached, trim off about 1 inch above the beet. (See Braised Beet Greens recipe for a tasty way to use the tops.) Cut off any long roots. Coat lightly with oil, put in microwavable dish-- don't crowd--and cover.
Microwave on high for 10 minutes, or until beets are easily pierced with a small sharp knife. If beets are uneven in size, you may need to remove smaller ones as they finish and return larger ones for another minute or two of cooking. Uncover and set aside until cool enough to handle.
Rub skins off (this is easiest, if they are still warm), slice beets, and cut slices into strips. Serve warm or chilled, over a bed of chopped or torn lettuce. Dress with vinaigrette and top with walnuts.
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