BEET & CHARD RAGOUT

Beets Recipes

• 4 lbs (2kg) beets, stems removed
• ¼ cup (50ml) balsamic vinegar
• Salt and freshly ground pepper
• ¼ cup of olive oil
• 2 tsp (10ml) chopped garlic
• 2 large bunches chard, stems and thick centre rib removed, sliced into ribbons
• 2 cups crumbled feta or goats cheese

1. Preheat oven to 400F (200C)
2. Place beets in a baking dish with about ½ cup (125ml) water. Cover with foil and bake for 45 minutes to 1 hour. Or until beets are tender. Let sit until cool enough to handle.
3. Peel beets cutting them in half or quarters, if needed. Toss with balsamic vinegar season with salt and pepper. Reserve.
4. Heat oil in a large skillet over medium to high heat. Add garlic and chard and sauté together until chard is wilted, about 5 to 7 minutes. Combine with beets and sprinkle with cheese.
5. To reheat, either reheat in a skillet or in a 350F (180C) oven but add cheese right before serving.
6. Serves 20.

Compliments of Food & Drink, LCBO