When Kristi, of Mother Rimmy’s Cooking Light Does Right, posted about microwaving beets on her blog, I immediately these gem colored root vegetables on my grocery list. Peeling and cubing the beets before cooking prevents every surface in your kitchen, including your fingers, from becoming covered in bright purple juice. Her technique was simple and foolproof. I made a variation on her vinaigrette, but she was definitely the inspiration. As the only one in my family who will touch beets, I get every sweet and healthy morsel for myself!!!!
I bought both standard and yellow beets, and microwaved them separately to prevent cross bleeding. This was a fabulous dish…so many variations are possible. Kristi used tarragon instead of thyme, but basil would be lovely as well. I contemplated adding Dijon and a sprinkle of sugar to my dressing, but it was perfect as written.