Quick Red Beet and Chard Salad

Prep Time: 8-10 minutes | Cook Time: n/a | Serves 4

Ingredients

• 1 bunch red chard
• 8oz cooked red beets
• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 clove garlic, minced OR 1 teaspoon pre-minced garlic
• Sea salt and cracked black pepper

Instructions

1. Thoroughly wash chard under cold running water to remove any dirt and grit, discard any damaged leaves, and then pat dry.
2. Trim the rough ends of the chard stems and cut the stems from the leaves, finely cut the stems.
3. Stack the leaves on top of each other, roll them into a cigar shape and finely shred them with a sharp knife (referred to as chiffonade).
4. Cut beets into a small dice, mince garlic and add to a large mixing bowl with the chard, oil and vinegar.
5. Season with sea salt and cracked black pepper then toss well to combine.
6. Arrange in a salad bowl and serve when ready. For an even tastier salad, let it stand for at least fifteen minutes before serving as it allows the chard to soften and for the flavours to develop - yum!