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Red Beet Chard Salad

* This also works very well with green chard, but Swiss chard, with its huge white stalks, is not suitable for this salad.

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500 g/1 lb 2 oz red beet chard leaves and stalks
Freshly grated nutmeg
225 g/8 oz canned water chestnuts, rinsed and drained
Toasted sesame seeds


tablespoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons vegetable oil
3 tablespoons sesame seed oil
salt and pepper


Serves: 4


Mix the ingredients for the dressing together and season to taste.

Cook the chard in plenty of salted boiling water until cooked but still firm.

Drain well, squeezing out the excess liquid with a clean tea towel if necessary: it must not ooze water. Chop roughly and season with plenty of nutmeg, salt and pepper.

Cut the chestnuts into quarters and mix with the chard. Toss in the dressing, ensuring the chard is well coated, taste and adjust the seasoning and leave to cool.

Serve sprinkled with sesame seeds.

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