Kateryna Odyntsova

This recipe gives you tender beets in half the time it normally takes to cook them. The secret? We skip the oven and go with parboil-and-grill. To turn them into a fancy appetizer, combine them with baby greens, goat cheese, and a sprinkling of orange zest. For no-hassle entertaining, you can boil them up to 2 days in advance and refrigerate until ready to use. Then just spray, season, sear, and drizzle. As a side dish, they pair well with Grilled Pork Chops with Fresh Peaches and Peach-Thyme Glaze, Grilled Shrimp with Grapefruit Zest, Grilled Swordfish Steaks with Arugula Mayonnaise, Herb-Grilled Shrimp with Lemon Mayonnaise, and Grilled Veal Chops with Apricots, Endive, and Rosemary-Apricot Glaze. Tip: Wear rubber gloves when you peel them to avoid beet-stained hands.

Per serving: 90 calories, trace total fat, trace saturated fat, 0 mg cholesterol, 20 g carbohydrate, 6 g dietary fiber, 3 g protein, 158 mg sodium.

Estimated Cook Time: 30 - 60 minutes.
Difficulty: Moderate.
Servings: 6