Roast beets with mixed greens and multi-grain pilaf

We were all in the mood for some vegetarian cooking on Thursday and I had lots of veggies to use from the farm share that we needed to use since we were going to a cooking demonstration on Friday night, so I came up with this to use up what I had left - swiss chard, candy cane beets, and spinach.

Multi-grain pilaf
2 cups multi-grain or rice mix (I get a mix that is brown & red rice, pearled barley, and rye berries)
4 C onion broth (or any other broth would work)
2 scallions, chopped
2 stalks celery, diced

In large sauce pan, heat a bit of olive oil over medium high heat, add the scallions and the celery and cook about 5 minutes until tender. Add the grain or rice mix and stir to toast slightly about 2 minutes. Add the broth, bring to a boil, then cover and reduce heat. Allow to cook according to package directions for the grains. Season with salt & pepper to taste.

For the veggies:
1 bunch of swiss chard (seperate the stems from the greens)
a big pile of spinach roughly chopped
bunch of beets, seperate the beets from the greens and roughly chop the greens

First, cut the beets into a large dice, then chop the chard stems into chunks. Heat oven to 425. Toss the beets and chard stems with olive oil, dried thyme, and a bit of sea salt. Place in 13 x 9 pan and roast in oven for 30 - 40 minutes until tender.

When the beets are starting to get tender, roughly chop the chard greens and add to the other chopped greens. In a large fry pan over medium heat add 2 cloves of garlic chopped and a pinch of crushed red pepper, cook until fragrant about 2 minutes. Add the greens and cook stirring constantly until all the greens are tender, about 10 minutes.

Turn the greens out onto a serving platter, top with roasted beets, and sprinkle with fresh grated parmesan cheese. Serve with the multi-grain pilaf.