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Swiss Chard and Roasted Beet Tacos with Tex-Mex Slaw

Active Time: 40 minutes / Cook Time: 14 minutes / Total Time: 40-45 minutes

Makes 4 servings

Nutrition Corner: Swiss Chard
Swiss chard is in the same family of vegetables as beets and spinach. Taste wise, Swiss chard is slightly bitter and salty. The peak season for chard is June through August. Because Swiss chard contains oxalic acid, we recommend boiling as the healthiest cooking method. This sweetens the greens a little bit and makes them better suited for digestion and absorption.


  • Tacos:
    • 1 red onion, peeled and vertically sliced thin
    • ½ cup apple cider vinegar
    • ¼ teaspoon fine sea salt
    • 1 tablespoon coconut oil
    • 1 teaspoon cumin
    • ¾ teaspoon coriander
    • 1 bunch Swiss Chard, stems removed and chopped, greens rolled and sliced
    • 1/2” thick 10 small or 4 large roasted beets, diced
    • 4 garlic cloves, peeled and minced
    • 5 tablespoons pepitas (pumpkin seeds), toasted
    • 10 soft corn tortillas, warmed according to package directions
  • Tex-Mex Slaw:
    • ½ small Savoy Cabbage (from Day 1)
    • ½ large red, orange, or yellow bell pepper, julienned (from Day 1)
    • ½ cup cilantro, leaves and tender stems only, roughly chopped
    • 4 scallions, sliced ¼” thick on the diagonal
    • 2 limes, juiced
    • ¼ cup apple cider vinegar
    • 1 teaspoon chili powder
    • ½ teaspoon cumin
    • ½ teaspoon fine sea salt
    • 1/3 cup olive oil
  • Optional garnish: 1-2 tablespoons sprouts


  1. In a medium bowl, combine onion, ½ cup cider vinegar, and ¼ teaspoon salt. Stir to combine; set aside.
  2. Heat coconut oil in a large sauté pan over medium heat. Add cumin and coriander and cook, stirring, until fragrant, about 30 seconds. Stir in chard stems and cook, stirring occasionally, for 3 minutes. Add chard leaves and toss until wilted, about 5 minutes.
  3. Stir in roasted beets and garlic, reduce heat to low, cover, and cook 5 minutes. Turn off heat, remove and package ½ of filling for tomorrow’s lunch, and leave the rest covered.
  4. Core cabbage and cut into 4 wedges. Thinly slice, and place in a large bowl. Add bell pepper, cilantro, and scallions; gently toss.
  5. In a small bowl, whisk together dressing ingredients: lime juice through olive oil. Separately set aside half of the slaw and dressing for tomorrow’s lunch (combine dressing and slaw just before serving, or slaw can get soggy). Toss the rest of the slaw and the dressing to combine. Drain reserved onions.
  6. To assemble tacos, add ¼ cup filling, pickled onions, and ½ tablespoon pepitas. Serve 3 per person for dinner and 2 per person for lunch, along with the slaw.
  7. Garnish with sprouts, if desired.