Fresh Beet Salad

Fresh Beet Salad

28 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
BETHS387
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (28)

Rate This Recipe
sweetpea710
30

sweetpea710

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!

VIVNIDHI
16

VIVNIDHI

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.....

Ms. E
11

Ms. E

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 194 cal
  • 10%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 9.7 g
  • 3%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

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My Favorite Beet Salad

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Roasted Beet and Carrot Salad