Warm Golden Beetroot Salad with Chard and Almonds
Quick to make and delicious
Recipe type: Salad
Serves: 4
  • 1 bunch beetroot, roasted
  • Olive oil
  • Salt and freshly ground black pepper
  • Chard - Silverbeet
  • 4 cloves garlic, minced
  • 115g goat cheese, crumbled
  • ⅔ cup toasted almond slivers (Harvest Hub)
  1. Preheat oven to 220C.
  2. Lightly rinse the beets to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.
  3. Meanwhile, chop the Red Chard into bite-sized ribbons. Rinse thoroughly to remove all traces of dirt and grit. In a large frypan on medium heat drizzle olive oil adding garlic. Sweat for 5 minutes then add Chard to coat with the garlic. Cook until the leaves are soft and tender. Remove from the heat.
  4. When the Golden beets are cool, rub them with a paper towel to remove the skin. Then chop into bite-sized pieces and toss with the Chard, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. TIP: Use in lunchbox meals as fillers for wraps and sandwiches.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/golden-beetroot-2/