Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: A hearty salad that warms you up from the inside -- and comes together in no time.
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The secret to many twenty-dollar, twenty-minute meals -- and budget-conscious cooking in general -- is to find a versatile ingredient and use it to its fullest. In this salad, every inch of the Swiss chard is put to use: The tough stems and tender leaves are cooked separately, so that they both remain perfectly toothsome in the finished salad. If you find beets with beautiful greens, then treat them just like the chard and tuck them into the salad, too. It's a hearty and filling dish -- perfect for fall nights that beg for a warm meal.
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.
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
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.