Looking for a seasonal brunch to serve your out-of-town guests this thanksgiving weekend? Look no further. This vegetarian recipe is a great representation of the northwest bounties. We'll be using chard, radicchio, golden beets, and carrots. Chard and beets belong to the chenopod family which is a unique source of beneficial phytonutrient. Chard is also rich in vitamins A, C and K. Plus the combination of red, orange and green of this colorful dish creates a natural holiday ambiance.
Ingredients: Serves 4
2 golden beets - peel and cut into ¼" cubes. If you are buying a bunch that comes with the greens at the top, include the greens with ingredients 6-7 below.
3 carrots - peel and cut into ¼" cubes
1 thin skin potato, clean and cut into ¼" cubes
1 tsp dried rosemary
1 tsp dried thyme
1 bunch red or rainbow chard - Separate the stems and cut into ¼" slices. Cut the leaves lengthwise into half (or quarter for large pieces) and then ¼" stripes.
1 bunch radicchio - Cut the leaves lengthwise into half (or quarter for large pieces) and then ¼" stripes.
1 small onion, thinly sliced
2 cloves garlic
3 tbsp oil
sSalt and pepper to taste
Preheat oven at 375°.
Mix ingredients 1 to 5 with half of the oil and a pinch of salt.
Bake till vegetable is tender, about 20 minutes.
Heat the remaining oil in medium heat.
Add onion and stir for a couple of minutes.
Add garlic.Add the chard stems and stir for a couple of minutes
.Add the chard and radicchio leaves and pinch of salt.
Stir and cover till soft.
If you prefer, you can blanch the chard ahead of time.
Stir in the roasted vegetable.
Add pepper and additional salt to taste.
Plate and top with poached egg.
Serve with fresh ground pepper and a toast on the side.
I love potato bread. Pair it with a glass of juice or champagne for the holiday mood.