SWISS CHARD & BEET SALAD
See Also: Article on Swiss Chard
• Stems from one batch of chard, chopped into small dice
• 1 large beet, chopped into small dice
• 1 yellow bell pepper, chopped into small dice
• 1 small red onion, chopped into small dice
• 2 stalks of celery, chopped into small dice
• 3 garlic cloves, finely minced
• Parsley, chopped, to taste
• Thyme, chopped to taste
• Extra virgin olive oil, as needed
• Champagne vinegar, as needed
• Salt and pepper to taste
If you only used the leaves for the sautéed or braised chard, here’s a recipe for the leftover stems.
Simply chop and combine all the vegetables and add parsley, thyme, olive oil, vinegar, salt and pepper to suit your taste.
If served immediately, the varying colors of the vegetables make for a visually striking and aesthetically interesting dish.
Resting the salad overnight improves the flavor but at the cost of the beet juices coloring everything a boringly uniform red. Your choice.
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