I made this with
precooked beets (though they were the shrink wrapped type, not canned), and it turned out great.
I happened to have
some precooked beets (Love Beets sells this no - muss, no - fuss kitchen miracle in different flavors) in the fridge and thought red chard would make a pretty partner with it.
To
precook the beet I just roast the beet, wrapped in foil and drizzled with olive oil, in a 375 ° oven for an hour to an hour and 15 minutes.
Not exact matches
If I am feeling lazy, this recipe becomes very quick to prepare with
precooked packages of
beets and lentils from TJs.