· 3-4 beets ( enough for 2 people)· 2 cups cooked lentils· 2 tablespoons olive oil· ½ a red onion- diced· 3 garlic cloves- rough chopped· 4 cups (packed) swiss chard or rainbow chard- chopped ( or sub baby spinach)· salt and pepper to taste· 1-2 tablespoons balsamic vinegar· ¼ cup goat cheese crumbles· 2-3 tablespoons fresh basil, or Italian parsley.
Step 1Preheat oven to 425 F. Scrub and trim beets and cut into ½ inch slices or wedges. Place on a foil lined baking sheet. Drizzle with olive oil and roast until tender, about 25- 30 minutes.Step 2If cooking lentils, place ¾ cup dried lentils in a small pot and cover with 3 inches of water and a pinch salt. Bring to a boil, cover and turn heat down to a simmer, cook about 25-30 minutes or until tender but still hold their shape. Drain.Step 3In a large skillet, heat 2 tablespoons oil over medium high heat. Add diced onion and saute 3-4 minutes. Turn heat down to medium, add garlic and cook 2 more minutes, until golden and fragrant.Step 4Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes. Season with salt and pepper.Step 5Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season again with salt and pepper.Step 6Add beets and splash with 1-2 tablespoons balsamic vinegar. Let vinegar cook down for just a couple minutes so it’s not so acidic. Sprinkle with goat cheese and herbs. Taste again, if it tastes bland it most likely needs salt. Serve immediately.