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Tuesday, September 26, 2017

Roasted Beets, Swiss Chard, Pear Salad





A bunch of organic beets was just $2.00 at the farmers market. I bought a bunch, roasted the beets and saved the leaves for sautéing.






Some organic Rainbow Chard was handy in the backyard home garden, so, got a few of those chopped up with the beet greens, sautéed in olive oil, with a hint of salt and black pepper.





Some Asian pears were ripe and ready in the backyard as well, and these pears have a crisp crunch and perfect sweetness that goes well with most salads.

Some feta or goat cheese, plus a simple Greek vinaigrette is all it takes to serve up this chock-full-of-goodness salad.

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