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Quick-Cooking Beets

Published January 2019

Why This Recipe Works

Beets are very dense, so roasting whole ones can take up to 2 hours (not including the time it takes for the oven to preheat and for the beets to cool before peeling). Instead, we peeled the beets, cut them into small chunks, and microwaved them in a covered bowl with a small amount of water. Peeling them before cooking cut out the waiting time for them to cool. Cutting them into pieces exposed much more surface area so they cooked faster, and cooking them in the microwave (as opposed to on the stovetop) caused water molecules inside the beets to boil rapidly and intensely, so they cooked through in less than 30 minutes.

2 pounds beets, trimmed, peeled, and cut into ¾-inch pieces
½ teaspoon table salt
Nutritional Information

From The Shop

Instructions

Serves 6

Be sure to wear gloves when peeling and dicing the beets to prevent your hands from becoming stained.

Total time: 50 minutes

In largest bowl your microwave will accommodate, stir together beets, ⅓ cup water, and salt. Cover with plate and microwave until beets can be easily pierced with paring knife, 25 to 30 minutes, stirring halfway through microwaving. Drain beets. Serve warm. (Beets can be refrigerated for up to 3 days.)

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.