Contributed by (Recipe adapted from “Earthbound Farm” at 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 1 tablespoon of olive oil and season with salt and pepper. Roast until just tender, about one hour. When cool enough to handle, discard the skins and chop into small cubes. Set aside. Roast the bell pepper until charred. Place in bowl, cover with plastic wrap, and let rest for 10 minutes. Remove the skin, cut in half and discard seeds and membranes. Finely dice and set aside. Heat 2 tablespoons of olive oil in a large pan. Add the shallots, 1 tablespoon of garlic, and the stock and sauté for 1 minute. Add the chard and sauté until limp, 2-3 minutes. Remove from pan, drain in a sieve, and set aside.

Mix the beets and chard together in a medium bowl. Add the cheese and season with salt and pepper. In a small pan, over low heat, combine 2 tablespoons of olive oil and 2 tablespoons of garlic. 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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