Double Beet Salad – a delicious recipe with golden beets, purple beets, swiss chard, garlic, lemon, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Wrap the beets in tin foil and bake them in 360 degree oven for about an hour, or until you can pock with a fork very easily.
2
Let them cool for a bit and then take the skin of with your hand (come off very easily). Cut the beets to cubes of 1X1 cm. put in a bowl.
3
Take of the stems of the chard leaves. Cut to strips and wash well.
4
In a pan warm the 2 tablespoons of the oil. Add the garlic and saute for 30 seconds. Add the chard. Let it wilt for about 5 min while mixing.
5
Add the cooked chard to the bowl, with the garlic but without the liquid that came out of the chard.
6
Add the vinegar, oil, salt and cut the lemon (including skin) to small cubes and add as well.
7
Let seat in the fridge over night and serve at room temperature.
213
kcal
Calories
23
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 medium golden beets, 4 medium purple beets, 1.5-2 bunches swiss chard, 2 cloves of garlic, and more.
Yes, Double Beet Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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