Very different from a regular salad. This is a salad my whole family enjoys, including my 8- and 9-year old. Peas are readily available all year round; when it's in season, I have also used asparagus, zucchini, green or wax beans. It's also nice to put some fresh cracked pepper over it when it is done. I have tried this recipe with canned beets. It does not come out nearly as well, the beets are way to soft.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.

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  • Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.

  • Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

Nutrition Facts

195 calories; protein 7.9g 16% DV; carbohydrates 9.7g 3% DV; fat 14.1g 22% DV; cholesterol 31.6mg 11% DV; sodium 533.3mg 21% DV. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2011
This was A-MAZING! My husband and I bought some beets at the farmers market on Saturday and I had absolutely no idea what to do with them. The directions were incredibly easy to follow which I was very thankful for. We made a few changes to the recipe: instead of the Swiss chard we used kale (because it's what we had) and we topped the salad with an over medium egg. It was so good! Seriously.So.Good. I was so excited about it that I totally forgot to add the feta but I think it would just add more flavor. Thanks for posting this recipe! We already have plans to make it again next week! Read More
(38)

Most helpful critical review

Rating: 3 stars
04/04/2013
Bummer! This recipe evidently doesn't work well with vegetarian "bacon " which is what I used. Maybe you really do need the bacon fat to add flavor. Veggie bacon doesn't leave grease behind and I found the dish to be pretty bland. Read More
(3)
49 Ratings
  • 5 star values: 39
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/18/2011
This was A-MAZING! My husband and I bought some beets at the farmers market on Saturday and I had absolutely no idea what to do with them. The directions were incredibly easy to follow which I was very thankful for. We made a few changes to the recipe: instead of the Swiss chard we used kale (because it's what we had) and we topped the salad with an over medium egg. It was so good! Seriously.So.Good. I was so excited about it that I totally forgot to add the feta but I think it would just add more flavor. Thanks for posting this recipe! We already have plans to make it again next week! Read More
(38)
Rating: 5 stars
09/21/2010
I used veggie bacon strips. Fresh grown chard and home pickled beets. The beets were not soft and tasted great in this recipe. Thanks for an innovative one! I'd sneak in garlic next time cause I love chard with garlic. Oh! I forgot the cheese..... Read More
(20)
Rating: 5 stars
08/04/2010
Delicious! After being a little over zealous at the farmers market and ending up with both beets and swiss chard (plus more) I was looking for something to use both. This recipe was perfect. I ended up using goat cheese instead of feta because I had some already. Really good! Read More
(12)
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Rating: 5 stars
08/03/2011
SOOO Yummy! Having never before cooked with Swiss chard or fresh beets I didn't know what to expect but the flavors blended together are perfect! Definitely leave in the peas...they add a sweetness that's nice! Read More
(9)
Rating: 5 stars
09/27/2011
This was fantastic! Easily my favorite beet dish I've made so far... You can use any kind of green (kale spinach beet greens etc) and it turns out just as delicious. Also used queso blanco instead of feta and it was just as good. Read More
(9)
Rating: 5 stars
02/18/2011
Remember to was fresh beets under water so ur fingers wont get stained!:) Read More
(8)
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Rating: 5 stars
12/01/2012
If you must eat beets this is the way to do it! Yum! Read More
(5)
Rating: 5 stars
12/23/2011
Great salad. I used dandelion greens instead of swiss chard. Wonderful reheated as well. Read More
(4)
Rating: 4 stars
10/21/2010
Left out peas. Not a fan of them. Read More
(4)
Rating: 3 stars
04/04/2013
Bummer! This recipe evidently doesn't work well with vegetarian "bacon " which is what I used. Maybe you really do need the bacon fat to add flavor. Veggie bacon doesn't leave grease behind and I found the dish to be pretty bland. Read More
(3)
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