January 01, 2015
Recipe Source/Credit: Caroline Wright
Submitted by: [gourmet10]
Category: Salad


Serves 4

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
cup hazelnuts
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.
Slice and fridge the greens in advance to save time. Steam veggies in advance.

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