About this recipe:Warm salads are all the rage, and this gorgeous and unusual warm salad complements the sweetness of beetroots and peas with salty bacon, savoury feta cheese and the leafy crunch of red Swiss chard. This salad also easily lends itself to other seasonal veg like asparagus, courgettes and green beans. Beautiful melding of flavours and textures.
3 beetroots, peeled and cut into 5mm cubes
6 rashers bacon
1 bunch red Swiss chard - leaves chopped and stems discarded
150g fresh or frozen peas
110g crumbled feta cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:40min › Ready in:50min
Place the beetroots into a saucepan with enough water to cover by 2.5cm; bring to the boil. Reduce heat to medium-low, cover and simmer until the beetroots are easily pierced with a fork, about 30 minutes.
Meanwhile, cook the bacon in a large, deep frying pan over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a kitchen paper-lined plate to drain, reserving the bacon fat in the frying pan. Roughly chop the bacon and set aside.
Add the drained beetroots and red Swiss chard to the reserved bacon drippings; cover the frying pan, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and peas into the beetroot mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir and serve hot.