Dairy Free

Shredded Swiss Chard and Roasted Beet Salad

at a glance
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 servings

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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.

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Shredded Swiss Chard and Roasted Beet Salad

By: Amber Goulden
No ratings yet
Prep Time: 5 mins
Cook Time: 30 mins
Servings: 4 servings
The perfect root veggie salad!

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!

 

Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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  1. alilsnip says

    alilsnip —  01/17/2013 At 15:47

    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

      fedandfit —  01/17/2013 At 15:50

      My pleasure! I hope you like it!

  2. Chickachef says

    Chickachef —  01/17/2013 At 17:08

    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

      fedandfit —  01/17/2013 At 18:54

      You’re welcome!

  3. Stephanie says

    Stephanie —  03/04/2014 At 23:44

    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.

  4. Benny says

    Benny —  05/01/2014 At 08:57

    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

      Cassy —  05/02/2014 At 20:19

      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!

  5. Shweta says

    Shweta —  09/08/2014 At 09:14

    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

      Cassy —  09/08/2014 At 15:47

      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!

  6. Vanessa says

    Vanessa —  08/24/2016 At 06:01

    Seriously one of the best salads I’ve ever had! I added goat cheese and everyone devoured it!!! Thank you!!!

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