beet & chard ragout

i feel like i post a ton of recipes for kids & never anything for the mamas/classy ladies out there!  this recipe even has the word saute in it. fancy, i know! it is an absolute favourite. vitamin/mineral rich & immune boosting qualities are a must have for the hard workin' woman.  and this salad is just that! quite high in iron & just about every vitamin out there.  it also just so happens that it also tastes incredible.  i have ordered beet salads before in restaurants & none compare to this recipe.  i found it the autumn 2009 edition of LCBO's free magazine food & drink.  i never know what to do with those darn beets.  it's nice to find something a little classier than pink pancakes.

kinda pretty... for a salad

{beet & chard ragout}

4lbs beets, stems removed
1/4 cup basalmic vinegar
salt & pepper
1/4 cup olive oil
2 tsp chopped garlic
2 large bunches of chard, stems & thick centre rib removed, sliced into ribbons {or spinach}
2 cups crumbled feta or goat cheese {i highly recommend the goat cheese!}
walnuts or nut of choice

1. preheat oven to 400F.
2. place beets in baking dish with 1/2 cup water.  cover with foil & bake for about 45 minutes to 1 hour {the best way to cook them keeping all the nutrients intact} until beets are tender.  let sit until cool enough to handle.
3. peel beets, cutting them in half or quarters, if needed.  toss in balsamic vinegar & season with salt & pepper. reserve.
4.  heat oil in a large skillet over medium-high heat.  add garlic & chard & saute together until chard is wilted, about 4-7 minutes. combine with beets & sprinkle with cheese.
5. to reheat, either reheat in a skillet or in a 350F oven but add cheese right before serving. sprinkle with your favourite nut.

yum! it feels sooo nice to take care of yourself every once in a while. enjoy!