Vegetables | 4140 | Vegetables
CHOPPED SWISS CHARD
INGREDIENTS:
1 bunch Swiss chard, cleaned*
and thoroughly dried
*To clean chard, submerge leaves
in a mixture of 3 parts water to 1
part white vinegar for 5-10 minutes
to remove any dirt and debris.
Remove leaves in small groups
and thoroughly rinse with water to
remove any vinegar residue. Pat
dry with towels or run through a
salad spinner to dry. It is important
to dry chard thoroughly, especially
if storing raw for later use.
DIRECTIONS:
Assemble the Shooter Set of
your Veggie Bullet with the Slicer
Blade facing up. Place a large
bowl underneath the Dispenser.
Trim the chard: Chard stalks
are tasty, but they can get
a little dried out and woody
at the ends. Simply trim the
stalks about one inch from
the bottom to prep. Stack the
leaves on top of one another,
then roll into a tight bundle.
Stu this roll tightly into the
Chute, steadying with the Outer
Pusher. Turn the Power Base
on, using the Outer Pusher to
guide the chard to the blade.
Swiss chard can be enjoyed raw
or cooked. Like kale, the taste
and texture of raw chard can be
improved by massaging. Chard
is also delicious when sautéed.
Steaming provides an oil-free
mode of preparation for those
looking to keep things light.
Sautéed: Add 1 Tbsp. olive,
coconut, or sunflower seed oil to
a large skillet over medium-high
heat. Add chard (in batches,
if necessary) and stir until
soened — about 6-10 minutes.
Steamed: Bring two inches
of water to boil in a pot over
medium-high heat. Fill a steamer
basket with as much chopped
chard as it can hold. Reduce heat
to simmer and carefully lower the
steamer basket into the pot. Add
more chard if the pot will support
it. Cover the pot and let steam for
4-6 minutes until tender.
USED IN: Sweet Potato Macro
Bowl (pg. 71), Beet Noodles with
Walnuts, Chard, Orange, and
Tarragon (pg. 83)
SLICED BEETS
MAKES 4-6 SERVINGS
INGREDIENTS:
4-6 beets, scrubbed
and trimmed
DIRECTIONS:
Assemble the Shooter Set of
your Veggie Bullet with the
Slicer Blade facing up. Place
a large bowl underneath the
dispenser. Add the first beet to
the chute. If your beet is larger
in diameter than the chute, trim
the sides so it can fit through.
Save the trimmings and cook
along with the silces. Steady
the beet with the Outer Pusher,
then turn the Power Base on,
using the Inner and Outer
Pusher assembly to guide the
vegetable to the blade. Repeat
for all beets.
Roasted: Preheat oven to
450°F. Line two baking sheets
with parchment paper and
spread beet slices in a thin
layer on each. Drizzle with
olive or sunflower seed oil and
season with salt and pepper.
Bake for 20-25 minutes the
edges are slightly crisp and
the center is tender, turning
with tongs halfway through to
avoid burning.
Steamed: Bring three inches
of water to boil in a pot over
medium-high heat. Fill a steamer
basket with as many beet slices as
it can hold. Reduce heat to simmer
and carefully lower the steamer
basket into the pot. Add more
slices if the pot will support them.
Cover the pot and let steam for
10-15 minutes until tender.
USED IN: Beet Salad (pg. 60)
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