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
medium beets, peeled and cut into 1/2-inch slices
bunch Swiss chard, stalks cut into 2-inch pieces and greens sliced into 1-inch pieces
teaspoon coriander seeds
tablespoons olive oil
teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper
- 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.
- This recipe is a Community Pick!