Log in: Kristin Meier

This is a beautifully delicious dish that boasts of flavor, nutrients, and color. Enjoy it as a side, main dish, or as a topping for a salad.

  • ½ T Dijon mustard (regular works too it in a pinch)
  • ½ T balsamic vinegar
  • ½ T agave
  • 2 T garlic, divided
  • 1/4 cup apple cider vinegar
  • 2 swishes olive oil, divided
  • 2 t ground black pepper, divided
  • 6 medium beets, peeled and sliced
  • 6 apples, cored and chopped
  • 3 stalks celery, chopped
  • 1 fennel plant (end removed), finely chopped
  • 1 bunch rainbow chard

Preheat oven to 400 degrees F. In a bowl, mix together mustard, balsamic vinegar, 1 T garlic, agave, apple cider vinegar, 1 swish olive oil, and 1 t pepper. Use mixture to coat beets, apples, fennel, and celery, then arrange evenly in large roasting pan. Bake for about one hour, stirring once. Coat cast iron skillet with 1 swish olive oil. Sauté garlic with 1 t pepper and rainbow chard. Top rainbow chard with roasted beet mixture. Enjoy!