Ingredients

• 2 pounds medium red beets with green tops (about 8 total)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 2 ounces goat cheese

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Instructions

1. Trim the green tops from the beets and thinly slice the greens to make about 2 lightly packed cups. Reserve.
2. Peel and cut the beets into 1/2-inch pieces to make about 4 cups. Add the beets to an 8-inch square baking dish along with the oil, vinegar, bay leaf, 1/3 cup of water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 5 minutes. Carefully uncover and stir the beets. Cover and microwave on high, stirring the beets every 5 minutes until the beets are tender, about 10 additional minutes. Carefully uncover and stir in the reserved greens and 1/4 teaspoon salt. Cover and microwave until the greens are tender, about 5 minutes. Discard the bay leaf.
3. To serve, put the beets and greens into a serving bowl and crumble the goat cheese on top. Lightly sprinkle with additional black pepper and serve immediately.