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Golden beets and chard are known to be some of the most nutrient-powerful foods. Both provide anti-inflammatory and detoxification support, while chard is contains mighty doses of vitamins A, C and K. Plus, they look beautiful together on a plate and complement the unique use of fennel in this recipe.
Makes 4 servings
2 large sweet Italian chicken sausages (uncooked)
8 heaping cups freshly chopped chard (any type)
1 bulb fennel, core removed, grated
2 cups cooked, and diced, golden beets*
2 cups cooked farro (barley or wild rice may be substituted)
¼ cup dried cranberries
*For ease, golden beets can often be found pre-made in many grocery store salad bar stations. Alternatively, whole beets can be bought, steamed, and diced.
1. Heat a skillet over medium heat. Place the chicken sausages in the pan and cover. Cook for 3-4 minutes on all four sides. Remove from heat and let rest for 5 minutes before slicing.
2. In a large bowl, toss together the chard, grated fennel, diced beets, farro and dried cranberries.
3. Divide these ingredients into four bowls, or storage containers (for leftovers) and top each with one-half of the sliced chicken sausage.
4. Dress with your favorite salad dressing, marinade or a simple drizzle of olive oil and vinegar.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.