Double Beet Salad

Directions

1. 1
   Wrap the beets in tin foil and bake them in 360 degree oven for about an hour, or until you can pock with a fork very easily.
2. 2
   Let them cool for a bit and then take the skin of with your hand (come off very easily). Cut the beets to cubes of 1X1 cm. put in a bowl.
3. 3
   Take of the stems of the chard leaves. Cut to strips and wash well.
4. 4
   In a pan warm the 2 tablespoons of the oil. Add the garlic and saute for 30 seconds. Add the chard. Let it wilt for about 5 min while mixing.
5. 5
   Add the cooked chard to the bowl, with the garlic but without the liquid that came out of the chard.
6. 6
   Add the vinegar, oil, salt and cut the lemon (including skin) to small cubes and add as well.
7. 7
   Let seat in the fridge over night and serve at room temperature.