Swiss Chard and Roasted Beet Salad

Recipe and photos by Cassy Joy Garcia on Adapted for Intervale Food Hub members



  • 4 cups Shredded Swiss Chard
  • 3 Fresh Beets (peeled, cubed, and roasted)
  • ½ cup Shelled Pistachios (IFH Note: almonds, pecans, sunflower seeds, or pumpkin seeds are all great options in place of pistachios!)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/8 cup Balsamic Vinegar
  • 1/8 cup Fresh Orange Juice (IFH Note: fine to omit)
  • Kosher Salt & Cracked Pepper


Roasted Beets

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line a baking sheet with aluminum foil.
  3. Cut the ends of the beets off and peel with a potato peeler.
  4. Cube the beets into 1 inch pieces.
  5. Toss the beets with the EVOO, sprinkle with salt and pepper.
  6. Spread on the baking sheet so that the cubes are not touching each other.
  7. Roast at 375 F for 30 minutes.


Toss all ingredients together and enjoy!