Photo by Cordeliah
Cordeliah's Notes:
4
medium golden beets
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4
medium purple beets
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1.5-2 bunches
swiss chard
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2
cloves of garlic
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1
lemon
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1/4 cup
extra virgin olive oil
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1 teaspoon
cumin
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2 tablespoons
extra virgin olive oil
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Wrap the beets in tin foil and bake them in 360 degree oven for about an hour, or until you can pock with a fork very easily.
Ask the hotline about this step!Let them cool for a bit and then take the skin of with your hand (come off very easily). Cut the beets to cubes of 1X1 cm. put in a bowl.
Ask the hotline about this step!Take of the stems of the chard leaves. Cut to strips and wash well.
Ask the hotline about this step!In a pan warm the 2 tablespoons of the oil. Add the garlic and sauté for 30 seconds. Add the chard. Let it wilt for about 5 min while mixing.
Ask the hotline about this step!Add the cooked chard to the bowl, with the garlic but without the liquid that came out of the chard.
Ask the hotline about this step!Add the vinegar, oil, salt and cut the lemon (including skin) to small cubes and add as well.
Ask the hotline about this step!Let seat in the fridge over night and serve at room temperature.
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