Warm Roasted Beets and Sauteed Greens Salad

I love veggie dishes that I can snack on. Here is one I enjoy often:

1 bag chopped red cabbage
1 bag regular carrots peeled and grated
handful of cashews – I like the roasted, salted ones

1/2 c rice wine vinegar
4 T toasted sesame oil
a couple splashes of tamari or soy sauce to taste

Mix cabbage, carrots, and cashews.

Mix vinegar, oil, and soy saucae or tamari to taste.1 bunch red beets with nice greens on them peel & chop beets, wash and chop greens seperately

1 head of swiss chard, preferably red, chopped, stems and all

2 cloves garlic minced
1 half a sweet onion, chopped

2 yellow beets, peeled and chopped
1 turnip, peeled and chopped
olive oil
salt, pepper
2 t nutmeg

1/2 to 1 c cooked grains (barley, brown rice, etc…anything works)

Heat oven to 500 degrees. Toss the peeled red beets, yellow beats, and turnip in olive oil to coat and roast for 35-40 minutes until a fork goes into them easily. Remove from heat.

Meanwhile while beets are cooking, get a big pot and sautee the onions and garlic in olive oil over medium high heat. Add the greens, stems and all and sautee till tender and wilted down. At the very end, salt and pepper to taste and mix in the nutmeg.

Assemble salad – bed of sauteed greens, with beets and turnips over them, and cooked grains of your choice.
Blend well and refigerate – gets better with time!