Roasted Beets and Swiss Chard Salad

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On my recent trip to Tanaka Farms in Irvine, I picked up some beautiful Swiss Chard and Beets which was perfect for a colorful salad.

For this recipe, carrots and bean sprouts were added to the salad and topped with walnuts. Feel free to add other ingredients as desired.

Ingredients

  • 2-3 beets, peeled and cut into cubes
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt and pepper
  • 1 Swiss chard, chopped ( or spinach, arugula, or kale)
  • Optional vegetables: carrots, celery, red onion, radish, tomatoes, avocado, etc
  • Optional: goat cheese, crumbled
  • Optional nuts: cashews, walnuts, almonds, etc

Dressing:

  • 2 Tablespoons balsamic or red wine vinegar
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 1/4 cup extra virgin olive oil
  • pinch of salt and pepper

Directions

Preheat oven to 375 degrees F.

Line a baking sheet with aluminum foil.

Peel beets and cut into 1 inch cubes. Add to prepared baking sheet and drizzle with olive oil and  1/2 teaspoon each salt and pepper.

Toss together and spread evenly on the baking sheet and roast for 20 minutes or until soft.

To serve: add Swiss chard and any other vegetables into a salad bowl and toss together with dressing. Top with roasted beets, cheese or nuts.

 

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