Fit(ish): Baby Chard And Kale Salad With Beets, Parm and Cranberry Balsamic


Las week we have learned how to easily make cranberry balsamic. Now we are about to implement our precious ingredient into a nice salad.

If you are willing to add something healthy, yet fancy to your Christmas table this may be a great option.

So get ready for the Christmas recipe number three!

To make things easier or you, I would recommend getting cooked beets from the supermarket since cooking time for them is pretty long (around 40 minutes).

If you stumbled up on this recipe off the season or right after the holiday – cook the beets ahead or use leftovers if you had those on the table.


Serving size:

4 plates


  • 1 bag of organic baby kale mixed with chard
  • 7 cooked baby beets
  • 1 cup of fresh cranberries
  • 1/2 cup of roasted unsalted pistachios
  • 2 tbsp of homemade cranberry balsamic
  • 4 tbsp of grated parmesan
  • Salt
  • Pepper

How to make:

If using fresh beets, cook them skin on for 40 minutes. Let the cool. peel and cut into medium pieces.

Preheat oven to 400F/200C.

Mix cranberries with olive oil and salt and roast for 7-10 minutes. Then let them cool completely before serving.

Mix salad greens with beets, cranberries, cheese salt, pepper and cranberry balsamic and put it on a plate.

Top with roasted pistachios and serve.





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