A few weeks back, I played with a monochromatic golden beet and mango salad. It was so stinking good that I thought, welp, why not try a monochromatic red beet salad? So I paired the earthy roots with sweet Bing cherries, and it was a match made in heaven! As always, I give you the recipe up front here, and the notes and tips are below.
How to Microwave-Roast Beets
First, try to use small beets for even, quick cooking. Mine were between two and three ounces each. Pierce each beet once with the tip of a sharp knife, and place on a large sheet of microwave-safe parchment paper.
Wrap the beets tightly in the parchment paper, folding over the edges to create a good seal, and turn the package so the seams are on the bottom. Microwave like this for six minutes (or longer if your beets are larger).
Once the beets are done, let them cool down until they’re cool enough to handle. Then you can cut off the stem end and peel off the skins.
My Favorite Cherry Pitter
Trust me: If you make a cherry pie or cobbler or salad at least once a year, you should invest in a cherry pitter. It makes the job of loosening and removing those suckers So. Much. Easier. I love the one pictured below, which I’ve had for 10+ years. It’s made by Oxo, and it does the job really well. And the splatter guard keeps my clothes nice and clean—which means a lot to me, because I never wear an apron.