Easy Sauteed rainbow chard, red amaranth, and sweet red pepper brunch. This tasty saute is topped with a sweet and tangy lemon-ginger-turmeric vinaigrette that is sweetened with honey. Add any style eggs and honey for a perfect meal fit for any time of day.
Ingredients
Rainbow Chard
Two Sweet Red Peppers
Rainbow Beets
One Lemon
1 inch Ginger root
1 inch Turmeric root
Two Tbsp Apple cider vinegar
Olive Oil
Sea Salt -to taste
Seasoned Sunflower seeds - optional
Instructions
Preheat your oven to 400 degrees.
Dice your rainbow beets and keep them separated from each other on a baking sheet. Season with Olive oil, salt and pepper. Roast for 15 minutes.
Chop sweet red peppers, Swiss chard, and red amaranth into bite size pieces.
Saute red peppers and greens on med heat with a few tablespoons of olive oil, season with salt to taste.
Once your beets are roasted, layer peppers, greens, and beets on a plate.
To make Vinaigrette:
Juice one lemon and remove seeds.
Add ¼ tsp of freshly grated ginger and ½ tsp freshly grated turmeric.
Add 2 Tbsp of Apple cider vinegar
Sweeten with honey to taste.
Recipe by Radish Mama at https://radishmama.com/sauteed-rainbow-chard-brunch/