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Swiss Chard with Beets Recipe
Swiss Chard with Beets Recipe photo by Taste of Home
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 6 servings

Ingredients

  • 2 bunches Swiss chard
  • 1 small red onion, halved and sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) sliced beets, drained and julienned
  • 3 tablespoons lemon juice
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup coarsely chopped walnuts, toasted

Nutritional Facts

1 serving (2/3 cup) equals 172 calories, 11 g fat (3 g saturated fat), 10 mg cholesterol, 791 mg sodium, 13 g carbohydrate, 4 g fiber, 8 g protein.

Directions

  1. Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside.
  2. In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. Yield: 6 servings.
Originally published as Swiss Chard with Beets in Backyard Living January/February 2007, p64

Nutritional Facts

1 serving (2/3 cup) equals 172 calories, 11 g fat (3 g saturated fat), 10 mg cholesterol, 791 mg sodium, 13 g carbohydrate, 4 g fiber, 8 g protein.

Reviews for Swiss Chard with Beets(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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3 Star
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MY REVIEW
Reviewed May. 21, 2014

I like to use fresh beets (cubed and boiled until tender) and when I do, I use the beet greens instead of Swiss chard. Great either way.

MY REVIEW
Reviewed Sep. 8, 2012

I added some chopped tomatoes. Very tasty

MY REVIEW
Reviewed Jan. 14, 2011

This is a new, interesting way to have Swiss Chard. Lots of texture, freshness with the lemon and good for you! I cut the recipe in half and used lower-fat feta and fresh-squeezed lemon juice.

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