Ready for a truly great side salad? This dish is rustic, filling, and very good for you.

When I’m in a pinch for a side salad, I usually wind up throwing tomatoes, carrots, some kind of nut, and any other veggie within reach onto a bed of spinach or mixed greens. I drizzle with lemon juice or some kind of vinegar for dressing and call it a day.

Although that method works just fine, sometimes I want a salad with more personality.

Swiss chard, I feel, is a completely underrated leafy green. It’s delicious and packs some serious nutrients – watch out, kale.

I think it’s best when finely chopped. I have found that guests and kiddos are less inclined to hesitate before eating a salad if they can’t tell what the leaves really look like. Chopped is always best.

To top the chard, I roasted some fresh beets (very simple), sprinkled with shelled pistachios (best invention ever), and tossed with a dressing of orange juice and balsamic vinegar.

If you're not concerned with keeping food strictly paleo (like I am during my Paleo Challenge), I recommend you take this salad to the next level with a sprinkling of goat cheese. NOM.

Enjoy.