Remove the leaves/stalks from the beets but don’t pierce the beet, if possible. Rinse the beets and scrub off any dirt. Add about 1½ cup water in the bottom of the pressure cooker, just below the steam basket line, and place beets into the basket. Pressure cook on high for 11 minutes for small beets (up to 18 minutes for large beets, or even 25 minutes for real monster beets) and allow pressure to release naturally. Check beets for doneness – a knife or fork should easily pierce the beet and it should be somewhat tender. Allow beets to cool.

As the beets cool, in a large, covered, non-reactive bowl, combine 4 tbsp olive oil, 3 tbsp balsamic vinegar and about ½ tsp salt and a good ¼ tsp or more of fresh ground pepper. Set aside.

When you’re ready to make dinner, boil some water in the kettle. Measure and rinse the French green lentils. Once the water is boiling, add to a large saucepan along with the lentils and ½ tsp salt and 2 bay leaves. Bring to a boil and then immediately turn to low, or a touch above low. Cook for about 10-15 minutes until tender but not mushy. Drain and set aside.

To make the whipped goat cheese, add the goat cheese, olive oil, milk, vinegar, pepper and salt to the stand mixer with the whipping attachment on and whip until the cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.

Strip the leaves from the chard and roughly chop or slice. Cut the bottoms from the stems and slice thinly. Keep with the chopped red onion and chopped garlic.

To a large Dutch oven, add oil and heat to medium. Add the chard stems, red onion and garlic and simmer a bit until everything is softened a bit and fragrant. Turn down heat and add the chopped swiss chard and cook just until it’s wilted. Then add the lentils and toss gently. Add beets and toss again.

Serve the chard, lentils and beets topped with the whipped goat cheese.