My alternate name for this recipe is Warm Rainbow Salad, but I decided Beets and Chard with Roasted Garlic Lemon Dressing is a bit more informative. Also, a warm salad doesn’t sound very appetizing. So call it a main dish or a side dish, just not a salad.
As for the rainbow part, it comes from using rainbow chard. And remember how ombré was a big deal for a while? Ombré clothing, nails, and hair were everywhere, but now it’s time for a new ombré player: Ombré beets. They were just a happy accident, but I love the sunset effect. All you need to do to re-create it is to use one red beet, and one yellow beet for this recipe. The red beet juices get partially absorbed by the yellow beet while they’re roasting together. The yellow beets turn pinker the longer they hang out with the red ones, so the effect disappears with the leftovers.
Beets and Chard with Roasted Garlic Lemon Dressing
2 small-medium beets
4 large cloves of garlic
3 tsp extra virgin olive oil, divided
1 large bunch Swiss chard, washed and dried
1 pinch red pepper flakes
3 Tbsp fresh lemon juice (from 1/2 to 1 lemon)
2 tsp white or yellow miso
2 tsp tahini
1-2 Tbsp water
Salt and pepper
Roast the beets and garlic
Preheat the oven to 400 F.
Cut the beets into quarters, and place into a medium bowl. Leaving the skins on the garlic, add the cloves to the bowl, and drizzle with 2 teaspoons olive oil. Stir to coat.
Place a large piece of aluminum foil on a sheet pan, add the beets and garlic, and wrap them into a foil packet.
Roast for 30 minutes, open the packet, and stir the beets and garlic. Then fold the foil back up and return to the oven to roast for another 15-30 minutes, until beets are fork-tender.
Let cool, then slice beets. Remove the skin from the garlic cloves.
Cook the chard
While beets and garlic are roasting, prepare the chard. Slice off the stems where they meet the leaves, and dice. Cut the leaves in half lengthwise, then slice into 1-inch wide strips.
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium high heat, then add the diced chard stems, and saute until softened, about 3-4 minutes. Add the chard leaves, and saute for another 6-8 minutes. Remove from heat.
Make the dressing
In a small food processor or blender cup, combine the lemon juice, miso, tahini, and roasted garlic cloves (with skins removed), and blend until smooth. Add 1-2 tablespoons of water to thin slightly.
Assemble the dish
Add the sliced beets to the chard, and heat over low heat. Stir, and drizzle in the dressing. Season with salt and pepper to taste. Serve warm.