Contributed by Recipe adapted from www.ebfarm.com

Ingredients

2 medium Beets
1 Tbs Olive oil
Salt and freshly ground pepper, to taste
1 large Red bell pepper
6 Tbs Olive oil, divided
6 C Red chard, shredded
2 Tbs minced shallots
3 Tbs minced fresh Garlic
1/2 C Vegetable stock
2 Tbs grated Parmesan or Romano cheese
8 slices from a baguette or rustic bread loaf

Instructions

Preheat to 375 F. Place beets in a roasting pan. Drizzle with olive oil and season. Roast 1 hour, or until just tender. When cool enough, discard the skins and chop into small cubes.
Roast pepper until charred. Place in bowl, cover with plastic wrap, and sweat for 10 minutes. Remove skin, cut in half, discard seeds and membranes, finely dice. Heat 2 Tbs of olive oil in a large pan. Add the shallots, 1 Tbs of garlic, and the stock and saute for 1 minute. Add the Swiss chard and saute until limp, 2-3 minutes. Remove from pan, drain in a sieve, and set aside. Mix the beets and Swiss chard together in a medium bowl. Add the cheese and season to taste with salt and pepper. In a small pan, over low heat, combine 2 tablespoons of olive oil and 2 tablespoons of garlic. Heat just enough to soften and sweeten the garlic, about 1-2 minutes. Dip one side of the bread slices in the garlic oil, place on cookie sheet, oiled side up, and broil until just colored. Alternately, place on a grill, oiled side down, and cook until golden. Spoon about 1 tablespoon of the chard mixture on each slice of toasted bread. Sprinkle with the roasted red pepper. Serve hot or warm.

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