Roasted Carrots, Golden Beets, and Green Beans with Crispy Chard and Fresh Chevre

This recipe was provided by chef Adam Anderson, formerly of Lucia's restaurant in Minneapolis. It uses local, seasonal ingredients - many of which are found in this week's farm shares across Minnesota and Wisconsin.

Roasted Carrots, Golden Beets and Green Beans with Crispy Chard and Fresh Chevre

Serves 4-5


  • 1 Bunch Green Top Carrots, trimmed and peeled (leave an inch of the green top)
  • 5 Med.-Lrg. Golden Beets, steamed just to fork tender and peeled
  • 1 Lb. Green Beans, cleaned
  • 2 Tbsp. Fresh Thyme, chopped
  • 1 Tbsp. Fresh Rosemary, chopped
  • 1 Lb. Chard, washed and stems removed (save the stems)
  • 2 Tbsp. Garlic, minced
  • 1 Tsp. Chili Flakes
  • 4 Tbsp. Olive Oil
  • ½ Cup Balsamic Vinegar
  • 2 Tbsp. Dijon Mustard
  • 1 Cup Olive Oil/Canola Oil Mix
  • tt Salt and Pepper
  • 1 Cup Chevre


  1. Preheat oven to 400°F.
  2. Place an empty sheet pan in oven for 10 min. or until very hot.
  3. Roughly chop chard into edible pieces. Toss with 2 tbsp. olive oil, garlic, chili flakes, salt and pepper.
  4. Place the chard mixture on the preheated sheet pan and roast in oven until crispy, but not burnt.
  5. Meanwhile, cut carrots lengthwise and cut each beet into wedges. Toss prepped carrots, beets and green beans with the thyme, rosemary, 2 tbsp. olive oil, salt and pepper. Lay out on a sheet pan and roast in same 400°F oven as the chard until nicely roasted.
  6. Once chard and vegetable mixture are done cooking, set aside and let come down to room temperature.
  7. In a bowl, whisk together balsamic vinegar and dijon until well mixed. Then, slowly drizzle in the oil to emulsify into vinaigrette. Season to taste with salt and pepper.
  8. Mix the roasted vegetables and crispy chard in a bowl and place on a plate. Drizzle with some of the balsamic vinaigrette and crumble chevre over the top.

Can be served at room temperature or warm.