Ingredients:
extra virgin olive oil
1 chopped onion
5-6 chopped button mushrooms (can substitute with other varieties)
2-3 small beets or one large beet
Bunch of swiss chard (6-8 large leaves) rinsed and finely chopped
1/8 cup dry white wine
salt and pepper
Peel and chop the beets into bite size pieces. Toss in olive oil and roast at 400 until soft (10-15 minutes) Saute onion and mushrooms in olive oil until soft. Add the white wine and continue to deglaze for 3-4 minutes. Add the swiss chard and saute until desired softness. Add more olive oil if needed. Mix in the roasted beets. Add desired salt and pepper. Serve as a side dish.
By Judy Brown