Chard/Beet/Mushroom Ragout

This is a relatively simple ragout of winter vegetables that goes well as a side for the polenta. We bought a bunch of chard that had different shades (orange, red, yellow, white) of stalk, which served as an inspiration to add the beets in. One thing to remember is to separate the stalks from the leaves on the chard - they take more time to cook and need to get started much sooner.

Basic guide:

-Before you get started - you need to roast the beets beforehand. To do this, just peel, chop, toss in some oil and throw in the oven (400 degrees worked ok) for about 35 minutes.
-Saute the stalks (chopped) with garlic and onion in olive oil for 5-7 minutes
-Add brown button (or any variety) of mushrooms to the mix
-Add a glug of red wine (which you should be drinking with this anyways)
-Once these are well on their way to being done, add in the leaves and cook on medium heat for about 10 minutes.

Serve as a side and enjoy!