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Salad with baked beets and chardtopcook.tomathouse.comPreparation:Cut 6 medium ones beet tubers; reserve the green tops. Rub the beets with olive oil; season with salt and pepper. Wrap each head in foil and bake at 180°C until tender, 1 to 1.5 hours; cool. Peel and cut into wedges.Cook the Swiss chard (beet greens) in boiling water for 3 minutes; drain, squeeze out excess water, and chop. Toss the beets and greens with 1/2 cup chopped red onion, 1/4 cup chopped chives, 5 tablespoons olive oil, and 3 tablespoons red wine vinegar. Season the salad with salt and pepper. Ingredients: |