Roast Beets & Red Chard Greens

Chuck Hughes’ perfectly roasted beets tossed in with juicy red chard greens is a delicious and easy side dish that anyone can whip up.

Easy, Moderate, Complex
Prep time: 10 minutes
Cook time: 35 minutes
Yields: 4 servings


  • 1 pound red Swiss chard, chopped into 2 inch pieces (450 g)
  • 1 bunch of beets, with greens
  • 2 tablespoons olive oil (30)
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon butter (15 ml)
  • Salt and pepper


  1. Wash the beets & greens, leaving the skins on. Remove the greens close to the roots, take off the stems and tear the beet greens in 2 inch pieces. Put aside.
  2. Drop the beets in salted boiling water and let simmer until tender for 25 minutes. Drain the water and let them cool in cold water. Peel by rubbing them with a rag. Put aside. You can also use a peeler.
  3. When the beets are done, heat the olive oil in a skillet over medium-low heat.  Add the shallot, garlic and beets and cook for 5 minutes. Add the red chard and the beet greens and cook for 1 minute until the greens wilt. Add the butter and a little water and season with salt and pepper.  Keep warm and serve with Fried skate (click here for the recipe).