Best with Organic Cooked 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’ll 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 8.8-ounce package Love Beets Cooked Beets, chopped (save the liquid in the package)

1 tablespoon sriracha sauce (or to taste)

1 tablespoon maple syrup


2 tablespoons pomegranate arils, for garnish