You could consider this recipe a warm salad of sorts.
I like to make it when all of the produce is fresh. Nearing the end of August when the beets are beginning to push up from the ground, and the Swiss chard is shooting out of my garden in a glorified rainbow.
The ingredients here are simple. If you prefer, you can toast the walnuts and leave the candied part for another day…but why would you want to? The nuts are quick to make and the leftovers are excellent for snacking on.
ROASTED BALSAMIC BEETS WITH SWISS CHARD AND QUICK CANDIED WALNUTS
For the beets:
4-6 medium-size beets, scrubbed clean
1 tablespoon melted coconut oil
Pinch of cinnamon
Salt & pepper
1 tablespoon balsamic vinegar
For the candied walnuts:
1 cup walnut pieces
1/4 cup coconut sugar (or light brown sugar)
1 tablespoon butter
Pinch of cinnamon
Pinch of chili powder
For the Swiss chard:
1 small bunch Swiss chard (green or rainbow)
2 tablespoons melted coconut oil
1/4 teaspoon crushed fennel seeds
Roast the beets: Preheat the oven to 400 degrees. Place the beets on a large sheet of foil. Pour the coconut oil over the top, and sprinkle with the cinnamon and the salt and pepper. Wrap the beets in the foil – to form a package – and roast for approximately 40-45 minutes, until they can be pierced with a fork. Remove from the oven and set aside until cool enough to handle.
When cool, peel the beets and discard the skins. Chop into bite-size pieces. Toss the beets with any of the juices remaining in the foil packet, and the balsamic vinegar. Sprinkle with more salt & pepper, if desired.
Meanwhile…
Make the candied walnuts: Line a baking sheet with parchment paper. Heat a non-stick pan over medium-heat. Add all of the ingredients to the pan, and cook, stirring often until the sugar dissolves into the butter, being mindful of the sugar burning (6-8 minutes). Once the nuts are coated, remove from the pan and place on the baking sheet in a single layer. Allow to cool. If stuck together, break into pieces, once cool.
Saute the Swiss chard: Cut the leaves away from the stems, and chop both the leaves and the stems separately, into bite-size pieces. Heat the coconut oil in a large pan set over medium-high heat. Add the chard to the pan and saute, stirring, just until wilted. Remove from the heat.
Assemble the dish: Gently toss the beets and Swiss chard together. Top with the candied walnuts, and crumbles of goat cheese, if desired.
