Best Roasted Beets And Red Chard Greens Recipes

ROASTED BEETS AND RED CHARD GREENS

Roasted Beets and Red Chard Greens image

Provided by Chuck Hughes

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound/450 g red Swiss chard, chopped into 2 inch pieces
1 bunch of beets, with greens
2 tablespoons/15 ml olive oil
1 shallot, minced
1 clove garlic, minced
1 tablespoon/15 ml butter
Salt and freshly ground pepper

Steps:

Chuck Hughes' perfectly roasted beets tossed in with juicy red chard greens is a delicious and easy side dish that anyone can whip up.
Wash the beets and greens, leaving the skins on. Remove the greens close to the roots, take off the stems and tear the beet greens into 2-inch pieces. Put aside.
Drop the beets in salted boiling water and let simmer until tender, for 25 minutes. Drain the water and let them cool in cold water. Peel by rubbing them with a rag. Put aside. You can also use a peeler.
When the beets are done, heat the olive oil in a skillet over medium-low heat. Add the shallot, garlic and beets and cook for 5 minutes. Add the red chard and the beet greens and cook for 1 minute, until the greens wilt. Add the butter and a little water and season with salt and pepper. Keep warm and serve with fried skate.

Nutrition Facts : Calories 163, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 426 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 4 grams, Sugar 8 grams

ROASTED BEETS AND RED CHARD GREENS

Roasted Beets and Red Chard Greens image

These perfectly roasted beets tossed in with juicy red chard greens is a delicious and easy side dish that anyone can whip up. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories Chard

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 pound/ 450 g red swiss chard, chopped into 2 inch pieces
1 bunch beet, with greens
2 tablespoons/ 15 ml olive oil
1 shallot, minced
1 garlic clove, minced
1 tablespoon/ 15 ml butter
salt & freshly ground black pepper

Steps:

Wash the beets and greens, leaving the skins on. Remove the greens close to the roots, take off the stems and tear the beet greens into 2-inch pieces. Put aside.
Drop the beets in salted boiling water and let simmer until tender, for 25 minutes. Drain the water and let them cool in cold water. Peel by rubbing them with a rag. Put aside. You can also use a peeler.
When the beets are done, heat the olive oil in a skillet over medium-low heat. Add the shallot, garlic and beets and cook for 5 minutes. Add the red chard and the beet greens and cook for 1 minute, until the greens wilt. Add the butter and a little water and season with salt and pepper. Keep warm and serve with fried skate.

Nutrition Facts : Calories 4.7, Sodium 0.7, Carbohydrate 1.1, Protein 0.2