3 cloves of garlic and/or some garlic scapes if you still have some
1 bunch of swiss chard
1 cup cooked garbanzo beans
1.5 tablespoons of quality olive oil
Roast the beets: Wrap beets in foil two and two together, place on a baking sheet in the middle of the oven and roast at 375 degrees for about one hour. Take the beets out of the oven to cool in the foil for a while. (Keeping them in the foil will help loosen the skin.) When cold enough to handle, remove the skin and slice beets in big pieces. Keep aside in a bowl.
Sauté the onion and garlic on medium heat for about five minutes. Add roughly chopped chard, stems removed, and cook until the chard is done (5-10 minutes). Add the garbanzo beans and beets and heat for a few minutes.
"...basic share was plenty to feed two adults on a mostly vegetarian diet, sometimes quite full, with plenty to share with other friends ... greatest benefit of all was having produce in our home that was so fresh, it would last for weeks"