Roast Beets with Chard

Thanks to the CSA, we find that we get our fill of beets.  In southern California, beets grow basically year-round, with only a 2-month window in the summer where it’s just too hot to grow them.  This is true of all chenopods (family chenopodae), so we also tend to see lots of spinach and chard.  As an added bonus, I’m learning new words from my farmer!  Beets and chard go together in this recipe for a really satisfying and easy main-dish salad.

My husband made this meal via verbal instruction from me while I was comforting an insanely tired toddler who would not stop screaming.  This is not altogether my favorite way to cook, but didn’t it turn out pretty?

3 medium beets, roasted
1 large onion, sliced 
1 bunch swiss chard cut into thick strips 
1/4 C goat cheese crumbles 
handful pine nuts

Add onion to a pan with a little EVOO and saute until soft and sweet.  Add chard and cook until soft.  Remove to a serving platter.  Top chard with slices of roasted beet, goat cheese and pine nuts.  Serve with bread.


About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
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