Beets and chard from our garden
as well as
a recipe shared by Beth Jones, Executive Chef of the University of Minnesota Campus Club
- 8 small, or 4 large beets, boiled or roasted, peeled, and cut into 1-inch dice
- 1 large bunch rainbow chard, well washed, leaves torn and stems finely chopped
- 1 clove garlic, minced
- 1 T Dijon mustard
- 2 T good-quality maple syrup
- 2 T cider vinegar
- 1/4 cup olive oil
- salt and freshly ground pepper to taste
- 6 slices bacon, chopped and cooked until crispy
- Toss the chard leaves, stems, and diced beets in a large bowl.
- In a small bowl, mix the garlic, Dijon, maple syrup, vinegar and olive oil. Season to taste with salt and freshly ground black pepper.
- Drizzle over the salad and sprinkle with the bacon. Serve immediately.
By mid July you are sure to find the bacon, beets, chard and garlic for this salad at a local famers market. When you buy chard and beets, look for a variety of colors. If you buy beets with the tops still attached, wash the leaves and stems and add them to the salad.
This was the perfect recipe to bring to my Community Garden's pot luck. Both the beets and the chard were grown in my garden! I served bacon on the side as many of my friends either are vegetarian, vegan, or avoid pork. You could also add blue cheese, which would really complement the flavors.
Liz's Rating: 9/10
Tim's Rating: 8/10