Chef Andrea Wells shared this recipe with us at the Sun Valley Fresh Stop Market on June 29, 2016. We hope you enjoy it!
Beet, Kale and Swiss Chard Salad with Blueberries
Preheat oven to 350. Roast beets until tender when poked with a sharp knife. Should take at least 20-25 min., if small beets. Large beets take about an hour. Place beets on lined baking sheet with parchment paper. Roast until done, cool and peel. While beets are cooking, place 1 tablespoon of olive oil in pan and heat on medium. Add chopped onion and sauté until soft. Add the chopped kale and swiss chard to pan. Mix with onions and 1/2 tablespoon of olive oil on top. mix up. cover to cook on low. This should take about 5 min. to cook. Check in two minutes to make sure it does not burn. Mix well. Place kale and chard on plate with roasted beets and sprinkle some blueberries on top.
*If needed, mix up oil of choice and vinegar to toss on top of salad.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.