Sautéed Rainbow Chard With Raw Beets And Goat Cheese

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3 or 4 medium-sized beets (we had one big and 4 or 5 inch-wide ones)

4 large handfuls of rainbow chard

1 tablespoon extra virgin olive oil

4 ounces of goat cheese, crumbled

For the dressing:

2 1/2 tablespoons balsamic vinegar

1 teaspoon brown sugar

1/4 cup extra virgin olive oil

salt and pepper

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