Middle Eastern Salads: Beets and Green Swiss Chard


I'm sure you've been waiting impatiently for these subsequent Shabbat salads posts. If you don't share that level of enthusiasm, you really aren't aware of what you're missing. I promise. Decorate your table with this Beet and Cumin combination, and a sauteed Green Swiss Chard salad.


They are both healthy and delicious, and easy to make. A perfect way to start any meal.





Beet salad

Ingredients:
4-5 medium sized beets
1 garlic clove, minced (optional)
1 TB of olive oil
juice from half a lemon
1 tsp of cumin
salt and pepper

Directions:
1. Place the beets in a saucepan and add enough water to cover the beets. Bring to a boil and let cook until you can easily pierce the beets with a fork. 
2. Let it cool. Remove the skin and dice to desired size. 
3. Season with the garlic, oil, lemon, cumin, salt and pepper.
4. Garnish with springs of parsley.



Green Swiss Chard salad:

Ingredients:
3 bunches of green swiss chard, washed and sliced*
2 garlic cloves
1/4 cup of olive oil
1/2 TB of cumin
1/2 TB of paprika
1/2 TB salt
juice from a whole lemon

Directions:
1. Boil the chard in water for about 30 minutes, or until the leaves look soft and cooked through. 
2. Drain in a colander. Meanwhile, heat a large skillet on medium heat with the olive oil.
3. Add the cumin, paprika, salt and lemon. Throw in the chard and mix to coat with the spices.
4. Let it sautee for 5 minutes and reduce to a simmer for another 15-20 minutes.
5. It's ready when all water liquid has evaporated and the chard has a thick texture.


*Swiss chard tends to hold a lot of dirt, so carefully wash every leaf and remove all extremities and bruised leaves. To slice it, cut down the middle lengthwise and then slice it horizontally.


Please feel free to contact me with any questions you may have. You can also leave a comment and let me know what you think!



2 comments:

  1. I can never have too many beet salads. Absolutely wonderful, any season, any time. Thanks for a new recipe.

    ReplyDelete

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