Salad with baked beets and chard – a detailed recipe cooking. 
Photo of the dish:Bobby Lin Time: 1 hour. 10 min. Difficulty: easy Servings: 6 – 8
Recipe:
Trim 6 medium beet tubers; leave the green tops. Grate beets with olive oil; season with salt and pepper. Wrap each head in foil and bake at a temperature of 180 ° C until cooked, 1 – 1,5 hour; cool. Peel and slice wedges. Cook chard (beet tops) in boiling water, 3 minutes; drain, squeeze excess water and chop. Mix beets and tops with 1/2 tbsp. chopped red onions, 1/4 tbsp. chopped chives, 5 tbsp. l olive oil and 3 tbsp. l red wine vinegar. Season salad with salt and pepper. Recipes with similar ingredients: beets, chard, red onion, chives, wine vinegar
