Like so many of my recipes this one happened because of the garden and things I wanted to eat.  I love that the beets are both eatable tops and roots.  This salad has great flavors, plus loads of nutrition.  Combining healthy fat from the farmstead bacon, olive oil, unrefined sea salt and wilting maximizes nutrient absorption.

Wilted Beet & Chard salad for Two

• 5-6 Cups shredded chard
• 2 Tablespoons coconut sugar
• 2 Tablespoon fresh Meyer lemon juice or regular lemon juice (non-paleo option use raw apple cider vinegar)
• Good non GMO olive oil
• 1 Small apple, I used a Fuji
• 4 Slices Home-Stead bacon
• 4 Eggs, best fresh free range from hens not feed GMO’s
•  Fresh beet roots
• Fresh Tarragon
• Fresh Basil
• Fresh ground black pepper
• Fresh ground white pepper
• Unrefined sea  salt
• 1 Tablespoon Fiscalini  farmstead bandage wrapped cheddar micro-planed

Hard boil eggs ahead of time.  To cook cover with cold water, add a pinch of salt.  Bring to a boil with lid on, turn the burner off.  Leave eggs on burner for 15 minutes.  When done cool in cold water until easy to handle.  Crack shell, and remove under water.  Chill in refrigerator.

Slice apple thin and uniform.  Caramelize apple on medium heat in 1 tablespoon or more of olive oil, and a dash of salt.  Flip or toss often for even browning.  When apple is fragrant and golden, it’s done.  Remove and cool.

Cook bacon in left over apple oil.  Bacon and apple flavors are good together.  Remove and cool.

Slice beets and cook in the left over bacon drippings and olive oil left in pan, add a dash of salt.  The beets crisp up and give a wonderful crunchy sweet texture to the salad.  Remove to add at the end.

In a separate pan cook coconut sugar and lemon juice or coconut sugar and vinegar on medium, until thick enough to coat the back of a spoon and sugar is dissolved.

Clean chard and remove stems and ribs, then shred.  Add chard and more oil to the pan the apple bacon and beet roots were cooked in cook tossing for even cooking.  When chard has reduced down by 1/3 add the coconut acid mixture.  Some of the mixture will stick to the pan, a good way to get all of it out is to wipe the pan down with some of the chard.  It’s a good way to get every last bit and it taste so incredibly great.  Add the fresh tarragon, basil and both peppers.

Toss in bowl with sliced eggs, and caramelized apple.  Garnish with the beets, cheese, and bacon.  Enjoy!

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