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5 from 1 vote

Shredded Swiss Chard and Roasted Beet Salad

The perfect root veggie salad!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Author: Amber Goulden

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!

Nutrition

Calories: 161kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 127mg | Potassium: 518mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2301IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 2mg