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  • 3 pound Beets
  • 8 ounce Swiss Chard (1 bunch), chopped
  • 2 clove Garlic, sliced thin
  • 1/2 cup Reserved Beet Water
  • 1 teaspoon Salt
  • 2 Tablespoon Balsamic Glaze
  • 1 Tablespoon Honey
  • 3 ounce soft Goat Cheese


  1. Clean beets and cut off any tops or root ends (if applicable), cover with water and boil until tender. (Should be easily pierce-able with a fork.) Reserve 1/2 cup of the cooking liquid. Cool the beets and peel off the skins. Cube into 1/2″ pieces. 
  2. Place the reserved beet water, chopped Swiss Chard, sliced garlic, and salt in a saucepan. Cover and simmer on low for 5 minutes to wilt the chard. Strain off all liquids when done. 
  3. In a large bowl, toss together the cooked beets, swiss chard, balsamic glaze, and honey. Break off small pieces of the goat cheese and fold into the salad. 
  4. Serve and enjoy!


Servings: 12 (1/2 cup serving size) 

Calories: 68

Fat: 1.7

Carbs: 11.1

Fiber: 1.9

Protein: 3