Is chard related to beet?

The word "beet" keeps cropping up because chard is very closely related to beets , and is a kissing cousin to another nutrition superstar, quinoa. In fact, chard is basically a beet that has been bred to have fat, juicy stems and big leaves instead of channeling most of its energy into big roots.

How to prepare beets?

Place the beets in a large saucepan and cover with water. 2. Bring to a boil, then reduce heat and simmer until fork-tender, 25 to 35 minutes for medium beets or 45 minutes to 1 hour for large beets .

Do beets and Swiss chard grow well together?

Beet as an antagonistic plant for chard Beet also belongs to the amaranth family (Amaranthaceae) and attracts similar pests and diseases. To reduce the risk of disease and pest infestation, they should be grown separately .

What is the difference between Swiss chard and rainbow chard?

All chard is Swiss chard; it's just stalk colors and names that vary! The stalks and leaf veins of Swiss chard vary in color from yellow to pink and deep red to white. Chard with red stalks is called Rhubarb, Red, or Ruby Chard. Chard with multicolored stalks grouped together is known as Rainbow Chard .

How do you make beets taste good?

Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes. Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.

What is the healthiest way to eat beets?

Eating beets raw or juicing and roasting them may be more beneficial than boiling them. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They're known for their earthy flavor and aroma. Many people call them a superfood because of their rich nutritional profile.

What is the healthiest way to prepare beets?

Steaming in the oven rather than baking helps preserve more of the healthy vitamins and minerals in beets. This method also helps beets better retain their beautiful, vibrant color.

Is chard in the beet family?

Swiss chard (Beta vulgaris L. var. cicla in the Family Chenopodiaceae ) is a type of beet that does not produce an edible root. Also know as silverbeet (mainly in New Zealand and Australia), chard is a biennial plant grown as an annual for its rosette of big crinkly leaves and/or wide crunchy stems.

Is chard and beet greens the same thing?

However, they are not the same , and there are some notable differences between them: Edibility: Chard is primarily grown and consumed for its leaves, which are large and have a mild, slightly earthy flavor. Beet greens, on the other hand, are the leaves that grow on top of beetroot.

What vegetables are in the beet family?

Beets are part of the Chenopodiaceae family, also known as the Goosefoot family. Other members of this botanical family include spinach, Swiss chard and quinoa . Plants within this group are typically rich in calcium.

Recipe: Golden Beet and Barley Salad with Rainbow Chard (2024)

Recipes
Salads

Emma Christensen

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories

updated May 2, 2019

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Recipe: Golden Beet and Barley Salad with Rainbow Chard (1)

Golden beets, red onions, barley and wilted chard stems are tossed with a quick lemony dressing and topped with a sprinkle of salty feta.

Serves8 to 10Makesabout 10 cups

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Tester’s Notes:

I have to tell you that I love this salad just as much now as when I first made it over four years ago. Maybe more. There are so many good flavors and textures going on that I find myself going back to the bowl to serve myself one more scoop…and then another. The lemon dressing really does bring it all together. You add a little lemon with the chard leaves and a little more in the dressing, so there’s a pleasant tartness and freshness in every bite. It’s just right.

This recipe is basically unchanged from when I wrote it. I re-arranged a few steps — it still takes some time in the kitchen to bring the salad together, but the process is a little more streamlined now. –Emma

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Nutritional Info

Ingredients

4
medium golden beets, tops removed (see Recipe Note)
1 cup
dried pearl barley
3/4 teaspoon
kosher salt, divided, plus more for seasoning
1/2
large red onion, minced (about 1 cup)
1 bunch
rainbow Swiss chard (about 1 pound)
2 1/2 tablespoons
extra-virgin olive oil, divided
3 tablespoons
freshly squeezed lemon juice, divided
4 ounces
feta cheese, crumbled, plus more for serving
Freshly ground black pepper

Instructions

Arrange a rack in the middle of the oven and heat to 450°F. Loosely wrap the beets in aluminum foil. Roast until they are just fork tender, 30 to 45 minutes. Meanwhile, cook the barley, soak the onions and prepare the chard.
Bring 4 cups of water to a boil. Add the barley and 1/2 teaspoon of the salt. Reduce the heat to a simmer, cover, and cook until the barley is tender, about 30 minutes. Drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use. Place the onions in a small bowl and cover with cold water. Set aside to soak for at least 30 minutes.
Wash the chard and pat dry, but leave some moisture clinging to the leaves.Strip off the leaves, stack them in a pile, and slice them crosswise into 1/2-inch ribbons; set aside. Dice the stems into small bite-sized pieces and set aside.
When the beets are ready, set aside until cool enough to handle. Peel and dice the beets into 1/2-inch cubes.
Heat 1/2 tablespoon of the olive oil in a large skillet over medium heat until shimmering. Add the chard stems and a pinch of salt and sauté until they start to turn translucent around the edges, 6 to 8 minutes. Add the chard leaves, 1 1/2 tablespoons of the lemon juice, and a big pinch of salt. Continue to cook, stirring gently, until the leaves are bright green and wilted, 4 to 5 minutes more. If the pan is very dry, add a few tablespoons of water so the chard can keep steaming; set aside.
Drain the red onion from the soaking water and place in a large bowl. Add the beets, barley, and chard. Let everything cool to room temperature.
Stir in the feta. Whisk together the remaining 1 1/2 tablespoons lemon juice, remaining 2 tablespoons olive oil, and remaining 1/4 teaspoon salt in a small bowl. Drizzle over the salad and stir to evenly coat all the ingredients. Taste and season with salt and pepper as needed. Serve family-style in a large bowl or in individual bowls with extra feta sprinkled over the top.

Recipe Notes

Using beet greens: If your beets come with their tops still attached, you can substitute them for all or part of the chard.

Storage: Leftovers can be refrigerated in an airtight container for up to 1 week.

(Images: Emma Christensen)

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