Shredded Swiss Chard and Roasted Beet Saladjump to recipe
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.
Shredded Swiss Chard and Roasted Beet Salad
The perfect root veggie salad!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- 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
- 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.
- Toss all ingredients together and enjoy!