Beets and Red Chard
Here is another basic cooked greens recipe to use up those beet greens you bought along with the roots. This time, add some red Swiss chard for color and its buttery, slightly bitter taste. Use fresh greens from the market, if possible. It will make a much better tasting dish.
Warm Salad with Beets and Red Chard
Preparation time: 15 min, plus time to cook beets
2 medium beets, cooked
Greens of 2 beets
½ bunch of red chard
1 red onion, sliced
Olive oil (or butter)
Salt and pepper, to taste
Lemon juice (optional)
What to do:
- Cook the beetroots. Rinse off the beet greens and red chard. Cut the stems off the chard and slice crosswise into quarter-inch pieces.
- Slice the chard leaves and beet greens with stems crosswise into one-inch pieces. Slice the beets into fork-size pieces.
- Heat oil or butter in a sauté pan and cook the onions for several minutes. Add the chard stems first and continue to cook for another few minutes before adding the chard leaves and beet greens. Stir briefly, add salt and pepper and cover with a lid. Sauté over medium-low heat until tender, 3 to 5 minutes.
- Adjust the seasoning to taste and add a squirt of lemon juice if desired. To serve, arrange the sliced beets in a circle and put the greens in the center of plate. Or, toss the salad gently before serving. Best served warm.
4 to 6 servings
You can substitute beet greens with chard in this recipe. Use a whole bunch of chard in this case.
Add toasted pine nuts for texture, or your favorite cheese.
To make it a meal, serve with a poached egg or warm grains, like quinoa or couscous.
More beet recipes? Try these recommendations:
Raw and Cooked Greens – How to Prepare
Beet Greens with Chickpeas and Couscous
Fried Beetroot - Vegetarian Breakfast Dish
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