Fall

Warm Beet, Swiss Chard, and Hazelnut Salad

by:
October  6, 2014
5
6 Ratings
Warm Beet, Swiss Chard, and Hazelnut Salad
Photo by Caroline Wright
  • Serves 4
Author Notes

If you're looking to save time, prepare the salad ahead: Simply slice and refrigerate the greens in a resealable bag and steam the vegetables in advance. When you're ready to eat, pick the recipe back up at step three -- the moment when everything is tossed together in a hot skillet and toasted alongside the hazelnuts and coriander seeds. —Caroline Wright

What You'll Need
Ingredients
  • 4 medium beets, peeled and cut into 1/2-inch slices
  • 1 bunch Swiss chard, stalks cut into 2-inch pieces and greens sliced into 1-inch pieces
  • 1/2 teaspoon coriander seeds
  • 1/2 cup hazelnuts
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • Kosher salt and freshly ground black pepper
Directions
  1. In a small saucepan, place a steamer basket over 1 inch of simmering, salted water. Add the beets and chard stems; cover and cook until the beets are tender, about 12 minutes.
  2. While the vegetables steam, crack coriander seeds in a mortar with a pestle; set aside. Add hazelnuts to the mortar and use the pestle to crack them into pieces; set aside.
  3. Put the oil in a large skillet over medium heat; add hazelnuts and coriander seeds and toast until golden brown and fragrant, about 3 minutes. Add chard leaves and cook, tossing, until just wilted, about 2 minutes. Stir in steamed beets, chard stems, and vinegar. Season with salt and pepper.
Tags:

See what other Food52ers are saying.

  • Cheryl
    Cheryl
  • LiquidSmoke
    LiquidSmoke
  • judy
    judy
  • cream cheese
    cream cheese
Caroline Wright
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

Popular on Food52

5 Reviews

LiquidSmoke
LiquidSmoke July 18, 2023
I made this recipe since I had a bunch of Swiss chard from the farmer's market. It is excellent!!! Appreciate the reviews, I substituted almonds because that's what I had and added more coriander. This is going to be a go to recipe for me.
 
Cheryl
Cheryl November 13, 2016
Very good. I already had the roasted beets, so just warmed them. I would add a little more balsamic next time. Even though I doubled the coriander, would add more, as Cream Cheese suggested. Grateful that this used the last bit of my hazelnuts which were a good pairing with this dish. For the time it took to make this (not too, too much--but still...), I would double the recipe when making just to have more leftovers.
 
judy
judy December 10, 2014
I used my beet greens instead of the swiss chard and had some mixed nuts so I used those. Served this as a side for my curry dish and it was very nice. Thanks
 
cream C.
cream C. November 17, 2014
This was ridiculously good. Subbed almonds for hazelnuts. Doubled the coriander (next time I'll triple it). Heated it like a side dish instead of salad and ate it at lunch several days in a row. Next time I'll roast the beets instead of steaming them. Definitely worth repeating.
 
TheResa
TheResa October 16, 2014
Interesting, wonderful combination of flavors!