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Swiss Chard & Beets 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.

Swiss Chard & Beets with Tex-Mex Slaw.JPG

Ingredients:

  • Swiss Chard & Beets:
    • 10 small or 4 large beets, diced
    • 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
    • 4 garlic cloves, peeled and minced
    • 5 tablespoons pepitas (pumpkin seeds), toasted
  • Tex-Mex Slaw:
    • ½ small Savoy Cabbage
    • 1 red, orange, or yellow bell pepper, julienned
    • 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

Directions:

  1. Prepare a steamer and steam chopped beets until fork tender, about 30 minutes. The smaller you chop the beets, the less time they will need. Continue with the recipe while beets steam.
  2. In a medium bowl, combine onion, ½ cup cider vinegar, and ¼ teaspoon salt. Stir to combine; set aside.
  3. 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.
  4. Stir in roasted beets and garlic, reduce heat to low, cover, and cook 5 minutes. Turn off heat, remove and package ½ for tomorrow’s lunch, and leave the rest covered.
  5. Thinly slice cabbage, and place in a large bowl. Add bell pepper, cilantro, and scallions; gently toss. 
  6. 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.
  7. To serve, add ½ of remaining swiss chard and beets to each of two plates. Top with pickled onions, and pepitas, reserving some for lunch tomorrow. Serve with slaw.