When making salads I love combining sweet, tangy, creamy, salty and bitter flavours. I made this recipe up with whatever I had in my fridge that brought those together. I love how colourful it is on the plate! It's not insanely original, but I thought 'Darn!' when I came across a similar recipe on People when this post was still in the draft stage. How do you guys feel when that happens? This recipe serves 4.
To prepare beets:
Wash and trim the ends of four golden beets, then dry thoroughly. Brush with olive oil and wrap each one individually in foil, then bake at 300 for about an hour. Once cool enough to handle, remove skins and slice thickly.
To prepare Swiss chard:
Wash and thoroughly dry one head of red Swiss chard. Remove the thickest part of the stems, then coarsely chop. Heat 1T olive oil in a sauté pan over medium-high heat. Add Swiss chard and cook for about 5-7 minutes, stirring occasionally, until wilted. At the end, I stirred in 2 tsp red wine vinegar, 1 tsp honey and 2 tsp of this orange glaze (before I had added the hot sauce to it).
To assemble salad:
Top beets with Swiss chard, segments from two blood oranges, a handful of chopped pistachios and crumbled goat cheese to taste (to taste means that I ended up adding way more goat cheese compared to what's in the picture).