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Grilled Beets and Sautéed Chard with Maple Vinaigrette

Grilled Beets with Sautéed Chard and Maple Vinaigrette recipe is a tasty and substantial vegetable side dish.

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5 from 1 review

Grilled beets combined with sautéed Swiss chard and a maple vinaigrette for a flavorful side dish recipe.

Ingredients

Scale
  • 2 cups or so chopped beets (2 large or a bunch of small beets)
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 3 cloves garlic, minced
  • bunch of chard, thick stems removed, coarsely chopped
  • 1/4 cup maple syrup
  • 1/4 cup extra virgin olive oil
  • 2 tbsp soy sauce
  • 2 tsp Champagne vinegar (white wine vinegar OK)
  • 2 tsp Dijon mustard
  • black pepper to taste
  • 1/4 cup feta cheese

Instructions

  1. Make the vinaigrette: combine the syrup, olive oil, soy sauce and vinegar in bowl. Whisk in the mustard. Add salt and pepper to taste, set aside.
  2. Preheat a grill, leaving the back burner off. Toss the chopped beets with 1 tablespoon olive oil and salt.
  3. Spread the beets into a grill pan, and place onto the grill’s direct heat portion. Grill for 5 minutes on one side, then turn the beet pieces over to grill the other side.
  4. After 10 minutes of direct heat, move the pan to the back of the grill to roast on indirect heat for another 10 minutes or so until the beets are soft. Remove the beets from the grill and toss with 2 tablespoons of the dressing.
  5. Heat the olive oil in a skillet on medium, then add the garlic. Cook for a minute or so until the garlic starts to get fragrant. Gradually stir in the chard. The chard needs about 5 minutes of sautéing, with occasional stirring, to get cooked down and tender.
  6. When the chard has cooked, toss it together in a large bowl with the beets and 1 additional tablespoon of the maple vinaigrette. Plate the dish with a sprinkling of feta cheese on top.
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