Hot Beet Salad with Greens and Feta

by Anne Tisbert

Ingredients

• 1 bunch beets with greens 
• 6 slices bacon - cooked & chopped 
• 1 bunch of Red Swiss chard - leaves and stems chopped 
• 3/4 cup crumbled feta cheese 

Directions

Remove leaves from fresh beets leaving 1/2 inch stem attached to beets and set leaves aside. Put pre-scrubbed beets -do not pierce, in a saucepan, cover with water; boil. Cover and simmer until fork tender (check after 30 minutes). 

Put Beet stems and greens and Swiss Chard stems and greens into a sink filled with cold water. Soak 5 minutes & Rinse sand off well, Drain. When beets are ready, slip skins and mini stems off under cold running water (never peel beets raw, way too much work and messy!) 

Meanwhile, cook bacon and set aside. Reserve bacon drippings in the skillet. Roughly chop the bacon and set aside. Add the chopped stems of the beet greens and swiss chard stems to the reserved bacon drippings; cover the skillet and cook until tender 5 minutes. Stir in all the greens (beet and swiss chard) and the chopped beets, stir and cook 5 minutes more. Stir and add the chopped bacon. Sprinkle the feta cheese over the mixture; stir twice and Serve, while hot.