- 3 slices bacon, coarsely chopped
- 1 onion, chopped
- 1 large bunch red Swiss chard, stalks trimmed, leaves sliced
- 3 tablespoons red wine vinegar
- 1 16-ounce can or jar julienned beets, drained
- Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to drippings and sauté until tender, about 5 minutes. Add chard and cook until tender, stirring frequently, about 6 minutes. Add vinegar and stir 1 minute. Remove from heat. Mix in bacon and beets. Season generously with salt and pepper.