-
-
My review
Fresh Beet Salad
BETHS387
"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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 194 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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
Per Serving: 194 calories; 14.1 g fat; 9.7 g carbohydrates; 7.9 g protein; 32 mg cholesterol; 533 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3543 Ratings
-
-
-
-
-
Most helpful positive review
1/17/2011
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 ...
Most helpful critical review
4/4/2013
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...
Most helpful
Most positive
Least positive
Newest
1/17/2011
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 ...
9/20/2010
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...
8/3/2010
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 e...
9/27/2011
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 ...
8/3/2011
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 swe...
2/17/2011
Remember to was fresh beets under water so ur fingers wont get stained! :)
12/23/2011
Great salad. I used dandelion greens instead of swiss chard. Wonderful reheated as well.
8/25/2011
So delicious!! Thanks for the new idea for cooking chard! I had chiogga and red beets so I used both with rainbow chard. I completely forgot to add the peas at the last minute, they may have ...