Photograph by Sharon Radisch
Roots & Greens Delight
Ingredients:
1 butternut squash, baked and cubed
1 large beet or 3 small, either quartered or in large bite-size pieces
1 bunch of rainbow chard, washed thoroughly and chopped
3 cloves garlic, minced or pressed
1 red onion, chopped
1-inch piece of fresh ginger, grated or minced
3 tbsp extra-virgin olive oil
¼ cup water
crumbled toasted goat cheese
Photograph by Lysa Ingalsbe
Directions:
Heat large skillet on stovetop. Add two tbsp olive oil and heat for 23 minutes. Add half of the red onion and let cook for about 10 minutes, stirring in pan with a wooden spoon until soft.
Add 2 cloves garlic, ginger, beets and ¼ cup water. Cover pan and let beets cook until slightly tender, about 10 minutes. Once the beets are cooked, remove from pan (with garlic, onion, and ginger, and set aside). Add the last tbsp of oil and the second half of the red onion, 1 garlic clove, and let cook for about 5 minutes. Add rainbow chard. Cover pan and let cook for about 12 minutes or until tender.
While chard is cooking, put goat cheese on a small pan under the broiler for a few minutes until browned.
When greens are cooked, place in bowl with beets and squash and gently mix together. Add toasted goat cheese on top and/or your favorite toasted seeds or nuts. Enjoy!
