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Ready for a truly great side salad? This dish is rustic, filling, and very good for you.
When I’m in a pinch for a side salad, I usually wind up throwing tomatoes, carrots, some kind of nut, and any other veggie within reach onto a bed of spinach or mixed greens. I drizzle with lemon juice or some kind of vinegar for dressing and call it a day.
Although that method works just fine, sometimes I want a salad with more personality.
Swiss chard, I feel, is a completely underrated leafy green. It’s delicious and packs some serious nutrients – watch out, kale.
I think it’s best when finely chopped. I have found that guests and kiddos are less inclined to hesitate before eating a salad if they can’t tell what the leaves really look like. Chopped is always best.
To top the chard, I roasted some fresh beets (very simple), sprinkled with shelled pistachios (best invention ever), and tossed with a dressing of orange juice and balsamic vinegar.
If you’re not concerned with keeping food strictly paleo (like I am during my Paleo Challenge), I recommend you take this salad to the next level with a sprinkling of goat cheese. NOM.
Enjoy.
Ingredients
- 4 cups Shredded Swiss Chard
- 3 Fresh Beets peeled, cubed, and roasted
- 1/2 cup Shelled Pistachios
- 1 tablespoon Extra Virgin Olive Oil EVOO
- 1/8 cup Balsamic Vinegar
- 1/8 cup Fresh Orange Juice
- Kosher Salt & Cracked Pepper
Instructions
Roasted Beets
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with aluminum foil.
- Cut the ends of the beets off and peel with a potato peeler.
- Cube the beets into 1 inch pieces.
- Toss the beets with the EVOO, sprinkle with salt and pepper.
- Spread on the baking sheet so that the cubes are not touching each other.
- Roast at 375 F for 30 minutes.
Salad
- Toss all ingredients together and enjoy!
alilsnip says
This looks yummy. This is what all my meals have been looking like and I do the same thing, throw in every veggie I can find. But I haven’t tried beets yet or fresh spinach. Thanks for this will try.
fedandfit says
My pleasure! I hope you like it!
Chickachef says
Beets are such a beautiful vegetable. I think this salad is great and will definitely try it. And, because goat cheese is definitely in my diet, that will top it as well. Thanks for the recipe!
fedandfit says
You’re welcome!
Stephanie says
I loved this recipe! I added the beet greens to the swiss chard base of the salad and added feta as you suggested. I’ve made it a few times (which is rare for me) and really enjoy it. I also use half the orange that is not juiced and add segments into the salad as well.
Benny says
In Israel I get greens called “Beet chard” or “alei selek” in Hebrew (beet leaf)
It has a white stem and veins, and thick tough leaves. Could that be a substitute? I would imagine that the tough leaves would need some cooking first.
Cassy says
That sounds like a great substitute! If you don’t like the raw texture, you could quickly blanch then let them come back to room temperature. Hope that helps!
Shweta says
Hey! That looks fabulous and is something I want to try… however, what would be a good substitute for pistachios and orange juice? I am on this O+ diet plan and I can’t eat either of those.
Cassy says
Hi! What a great question! I’m not intimately familiar with the foods approved for a type O+ diet plan. If you can have seeds, I recommend you substitute the pistachios for sunflower seeds and if you can substitute the orange juice for any other citrus (lemon, grapefruit, lime, etc.). I hope that helps!
Vanessa says
Seriously one of the best salads I’ve ever had! I added goat cheese and everyone devoured it!!! Thank you!!!