Warm beet, swiss chard, and hazelnut salad

Indulge in a savory blend of warm beets, crisp Swiss chard, and toasted hazelnuts, creating a flavorful and satisfying salad.

Ingredients:

• 4 medium beets, peeled and cut into 1/2-inch slices
• 1 bunch Swiss chard, stalks cut into 2-inch pieces and greens sliced into 1-inch pieces
• 1/2 teaspoon coriander seeds
• 1/2 cup hazelnuts
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• Kosher salt and freshly ground black pepper

Instructions:

1. Place a steamer basket over a small saucepan with 1 inch of lightly simmering water. Place beets and chard stems in the basket; cover and cook until the beets are soft, approximately 12 minutes.
2. While the vegetables are steaming, crush coriander seeds in a mortar using a pestle; keep aside. Place hazelnuts in the mortar and break them into smaller pieces using the pestle; keep aside.
3. Heat oil in a large skillet over medium heat; add hazelnuts and coriander seeds and cook until they turn golden brown and release a fragrant aroma, around 3 minutes. Add chard leaves and cook, stirring occasionally, until they just start to wilt, about 2 minutes. Incorporate the steamed beets, chard stems, and vinegar. Season with salt and pepper.

Summary:

• Calories: 908 kcal
• Fat: 70 g
• Protein: 24 g
• Carbs: 64 g
• Potassium: 3301 mg
• Magnesium: 561 mg