• ½ T Dijon mustard (regular works too it in a pinch)
  • ½ T balsamic vinegar
  • ½ T agave
  • 2 T garlic, divided
  • 1/4 cup apple cider vinegar
  • 2 swishes olive oil, divided
  • 2 t ground black pepper, divided
  • 6 medium beets, peeled and sliced
  • 6 apples, cored and chopped
  • 3 stalks celery, chopped
  • 1 fennel plant (end removed), finely chopped
  • 1 bunch swiss chard

Preheat oven to 400 degrees F. In a bowl, mix together mustard, balsamic vinegar, 1 T garlic, agave, apple cider vinegar, 1 swish olive oil, and 1 t pepper. Use mixture to coat beets, apples, fennel, and celery, then arrange evenly in large roasting pan. Bake for about one hour, stirring once. Coat cast iron skillet with 1 swish olive oil. Sauté garlic with 1 t pepper and swiss chard. Top  chard with roasted beet mixture. Enjoy!

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