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Garlic Lemon Chard & Pan Seared Beets

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: talltreeindia


  • Rainbow Chard, shredded (2 cups)

  • Beetroots, peeled & cubed (1 cup)

  • Garlic, thinly sliced (3 cloves)

  • Lemon, juiced (2 pcs)

  • Pistachios, roasted (1/4 cup)

  • Orange Dijon Vinaigrette (3 tbsp)

  • Olive Oil (1 tbsp)

  • Sea Salt, to taste

  • Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat the olive oil in a skillet and start cooking the garlic.

  2. Add the beetroots, salt and pepper and continue to cook till beetroot start to soften and garlic starts to brown.

  3. Add the lemon juice and rainbow chard and continue to cook till the chard starts to wilt.

  4. Remove from the skillet when cooked and toss with orange dijon vinaigrette and pistachios.

  5. Plate and enjoy!

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