Try it with Love Beets

Shrinking Kitchen’s “Reds & Greens” Holiday Salad

PREP TIME: 5 min // COOK TIME: 10 min
SERVINGS: 4

What to do

  1. In a large skillet, heat olive oil over medium-high heat.  Add garlic and onion and sauté until onion softens and browns slightly.
  2. Add the chard, putting stems in first, so they have better contact with the heat source.  Reduce heat to medium and cover.  Cook for 3 minutes or so, until chard cooks down a bit.
  3. Add beets and their juice and stir to combine.
  4. In a small bowl, mix sriracha sauce, maple syrup and a few healthy pinches of salt and pour that into the skillet.  Stir to combine and cook for a couple minutes.
  5. Remove from heat and sprinkle pomegranate arils over the top before serving.

View Shrinking Kitchen’s original recipe here.

What you will need

1 tablespoon olive oil
2 cloves garlic, minced
1 bunch red Swiss chard, chopped (chop the stems, too)
1 medium onion, quartered and sliced thinly
1 package Love Beets No Vinegar Cooked Beets pouch, chopped (save the liquid in the package)
1 tablespoon sriracha sauce (or to taste)
1 tablespoon maple syrup
Salt
2 tablespoons pomegranate arils, for garnish

Find us in a store near you
Your favourite Love Beets can be found online or in your nearest Tesco store: