Sauted Silverbeet Side Dish

    50 minutes

    This is a wonderful warm salad side dish. You can use fresh peas when they are in season but frozen is perfectly satisfactory.

    48 people made this

    Serves: 6 

    • 3 beetroot, peeled and cut into 1cm cubes
    • 6 slices bacon
    • 1 bunch silverbeet - leaves chopped and stems discarded
    • 1 cup frozen peas
    • 3/4 cup crumbled feta cheese

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Place the beetroot into a saucepan with enough water to cover by 3cm; bring to a boil. Reduce heat to medium-low, cover and simmer until the beetroot are easily pierced with a fork, about 30 minutes.
    2. Meanwhile cook the bacon in a large, deep frypan over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the frypan. Roughly chop the bacon and set aside.
    3. Add the drained beetroot and silverbeet to the reserved bacon drippings; cover the frypan, place over medium heat and cook until the silverbeet is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

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    Reviews in English (36)


    This was A-MAZING! My husband and I bought some beets at the farmers market on Saturday and I had absolutely no idea what to do with them. The directions were incredibly easy to follow, which I was very thankful for. We made a few changes to the recipe: instead of the Swiss chard we used kale (because it's what we had) and we topped the salad with an over medium egg. It was so good! Seriously.So.Good. I was so excited about it that I totally forgot to add the feta, but I think it would just add more flavor. Thanks for posting this recipe! We already have plans to make it again next week!  -  17 Jan 2011  (Review from Allrecipes USA and Canada)


    I used veggie bacon strips. Fresh grown chard and home pickled beets. The beets were not soft and tasted great in this recipe. Thanks for an innovative one! I'd sneak in garlic next time cause I love chard with garlic. Oh! I forgot the cheese.....  -  20 Sep 2010  (Review from Allrecipes USA and Canada)


    Delicious! After being a little over zealous at the farmers market and ending up with both beets and swiss chard (plus more) I was looking for something to use both. This recipe was perfect. I ended up using goat cheese instead of feta because I had some already. Really good!  -  03 Aug 2010  (Review from Allrecipes USA and Canada)