Marinate roasted beets with shallots and champagne vinegar, then toss with sauteed chard (or other greens). Serve over ricotta with pistachios.

Source: Midwest Living


Credit: Blaine Moats

Recipe Summary

25 mins
2 hrs 5 mins
7 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°. Place beets on a large sheet of heavy foil. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt and pepper. Bring up sides of foil and seal with a double fold. Fold in ends, leaving room for steam to build. (If using both red and golden beets, wrap separately.) Roast until tender when pierced through foil with a knife, 40 to 60 minutes. When cool enough to handle, rub skin off beets using a paper towel. Slice or cut into wedges.

  • In a medium bowl, whisk together vinegar, 1/3 cup olive oil, the shallot and 1 teaspoon kosher salt. Add beets (if using both red and golden beets, divide marinade into two bowls). Chill, covered, at least 1 hour or up to overnight.

  • Remove thick center ribs from the chard leaves. Set leaves aside and thinly slice the ribs. In a medium skillet, heat 1 tablespoon olive oil over medium-high. Add sliced ribs. Cook and stir until crisp-tender, about 1 minute. Remove ribs from skillet and cool to room temperature.

  • Roll up the reserved chard leaves and thinly slice crosswise. Place sliced chard leaves in a large bowl and pour some of the beet marinade over them; toss to coat.

  • Spoon ricotta into 3 or 4 mounds on a large platter, smearing them around a bit. Arrange chard leaves and marinated beets on and around ricotta. Sprinkle with chard ribs. Spoon any remaining marinade over all of the salad. Sprinkle with pistachios.


Save some time and skip the roasting by using purchased roasted beets. Find them in the produce section or in vacuum-sealed bags in the canned vegetable aisle.

Nutrition Facts

328 calories; fat 25g; cholesterol 13mg; saturated fat 5g; carbohydrates 18g; mono fat 16g; poly fat 4g; insoluble fiber 5g; sugars 10g; protein 10g; vitamin a 2531.6IU; vitamin c 15.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 0.7mg; vitamin b6 0.3mg; folate 98.7mcg; vitamin b12 0.1mcg; sodium 640mg; potassium 666mg; calcium 163mg; iron 2.3mg.