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
medium beets, peeled and cut into 1/2-inch slices
Swiss chard, stalks cut into 2-inch pieces and greens sliced into 1-inch pieces
Kosher salt and freshly ground black pepper
In This Recipe
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.
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.
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.
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.