Swiss chard and Beets
I took a look at my garden this morning and decided to combine the two ingredients that are ready to be picked in the same dish. What is great about having your own garden is being able to trust the food you prepare. You know exactly how it has been treated.
3 small beets
1 tbsp. coconut oil
Pinch of pepper flakes
Salt and pepper
Walnuts, handful, chopped
Wrap the beets in foil and roast them in a 350 oven until they are tender. Let the beets cool then peel and chop the beets into bite size pieces.
In a skillet over medium heat melt the coconut oil then add the red pepper flakes and stir. Add the Swiss chard and cook, turning often until the chard starts to wilt. Add the beets and cook for about one minute. Add walnuts and serve.