1 bunch beets
1 bunch carrots
1 bunch swiss chard
1/4 cup Pine nuts
Juice of 1 lemon
1 tbsp mustard (I used regular mustard but honey mustard would be good too)
1 tbsp cider vinegar
Preheat oven to 425 and put on a pot of water (large enough to fit the carrots) to boil.
Peel the carrots and place them in the boiling water for 2 minutes, then set aside to cool. Add the beets to the same water and boil for 8 - 10 minutes, depending on the size. Run the beets under cold water until they're cool enough to handle so that you can peel them.