Beets, Swiss Chard and Feta

Posted on July 16, 2011



A summer-time treat; we served it lukewarm with a main dish of cous-cous, sausages, asparagus, yellow squash (CSA) and spices.

The swiss chard’s most beautiful part, the stems, are a subject of debate amongst online recipe providers–it appears that Italians say–“Use em” while others tend to toss out.

We went with the second method, though next time I”m going to be a bit more Italian–for fun.

Saute the swiss chard with olive oil (and balsamic if you wish) for a few minutes until it reaches the desired tenderness.

Roast the beets meanwhile at 450, cut into little slices, and then throw in with the chard for a minute or two on low heat.

Toss these in a bowl and sprinkle with feta and fresh thyme. I was tempted to put a bit of lemon pepper as well; I think sprinkling lemon juice would have the right effect as well.


Posted in: CSA, Roasted