Description
Very different from a regular salad. This is a salad my whole family enjoys, including my 8- and 9-year old. Peas are readily available all year round; when it’s in season, I have also used asparagus, zucchini, green or wax beans. It’s also nice to put some fresh cracked pepper over it when it is done. I have tried this recipe with canned beets. It does not come out nearly as well, the beets are way to soft.
Ingredients
- 3 beets, peeled and cut into 1/4-inch cubes
- 6 slices bacon
- 1 bunch red Swiss chard – leaves chopped and stems discarded
- 1 cup frozen peas
- ¾ cup crumbled feta cheese
Instructions
- Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low
- cover
- and simmer until the beets are easily pierced with a fork
- about 30 minutes.
- Meanwhile
- cook the bacon in a large
- deep skillet over medium-high heat until evenly browned
- about 10 minutes; transfer the bacon to a paper towel-lined plate to drain
- reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
- Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet
- place over medium heat
- and cook until the chard is tender
- 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through
- about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 6