This is a full flavored salad that is perfect with a side dish of wild rice. The mix of sweet and sour and add the slight smoky taste of grilled peaches and red onions makes it delectable to say the least. It is a bit of work, but quick to put together in the end and well worth the effort. It seems that Sawsan Chef in disguise and I had the same thoughts in a salad but put together with different blends of flavors, hers looks delicious… take a peek!
- 2 medium red beets, trimmed
- ½ cup of red wine vinegar
- Pinch of sea salt
- Cold water to cover
In a sauce pan combine the beets, vinegar, salt and enough cold water to cover the beets by several inches and bring to boil. Reduce the heat and cook until tender, around 30 to 40 minutes depending on size of beets. Once the beets have cooled in the cooking liquid you can peel or slip off the outer skin and then slice into ¼ inch slices.
Wash the chard well in a sink full of cold water, I do this two times. On the larger leaves that have large ribs, I separate and remove the large rib. Slice the leaves in thin strips. Mince a couple of cloves of garlic. Put olive oil (I fried some pancetta in the pan and am using the oil from that.) in fry pan and once heated start adding chard as it cooks down some add some more until you have it all in the pan. Once all the chard is in pan sprinkle the garlic on and stir in, I cook the chard stirring occasionally until it is very tender. This takes only takes a few minutes.
Peal a red onion and slice into ¼ inch slices and mist each side with olive oil. (I try to have the onions, beets and peaches about the same size.) Halve the peaches and mist the peach halves with olive oil. Heat your grill and grill onions on both sides until you have grill marks. Add additional oil to grill to grill the peaches, be careful when you turn to keep them whole. I had a problem with this, turning too soon and not having enough oil on the grill. They were not as pretty but tasted wonderful anyway.
I had some Dill Havarti Cheese that I made little ½ inch cubes for the salad. There are many cheeses that can be used for this salad… pick one of your favorites.
- 2 tablespoons of red wine vinegar
- 1 tablespoon kalamata olive brine
- 1 teaspoon honey
- ½ teaspoon crushed dried oregano
- Pinch of sea salt
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil (I was running low so use just a couple of teaspoons… it seemed fine)
In a small bowl, whisk together vinegar, brine, honey, oregano, salt and pepper. Gradually add oil, whisking to a thin, steady stream until blended.
I arranged the chard, onions, and beets, peach and topped with a slice of pancetta and added the Dill Havarti Cheese cubes. I wish I had started with the wild rice on the bottom… but just topped the salad on top of rice after taking the pictures.
We both loved this salad and will do again. The mix was full of enjoyment and was a dish we relished with each bite….
My mother gave me this recipe and would love to give credit where credit is due… if anyone knows where this recipe came from let me know. I did a lot of adapting from the directions my Mom gave me.