Cut the greens from the beets leaving about 2” stem attached.  Rinse the greens and save for later.  Place the beets in a small to medium size sauce pan and cover with water.  Bring to boil then reduce heat to low and cook for another hour or so until the beets are done.  Rinse the beets and remove outer skins with your hands.  Slice the beets and place in a small glass bowl.  Drizzle with balsamic vinegar and the apple cider vinegar.  Stir well and set aside.  This step can be done the day before if you prefer.

Using a deep skillet, place the onion and mushrooms in the pan and sauté until the onions caramelize and the mushrooms reduce in size and brown.  If they start to stick you can add a tablespoon or two of water.   Next add one clove of minced garlic and continue sautéing for another minute.  Remove the veggies from the pan.

Now sauté the summer squash and zucchini in the pan with about a third cup of water.  Grind the Trader Joe’s Everyday Seasoning, enough to cover the squash.  Cook for a few minutes until all of the squash is done.  Set aside in a separate bowl.

Clean the chard leaves then cut the red stem out, trim off the end and discard.  Slice the stem and use this when sautéing the greens.  Place the chard and stems, spinach and beet greens in the skillet.  Drizzle some balsamic vinegar onto the greens and continue stirring to wilt the greens over medium heat.  Continue cooking until the greens are thoroughly wilted.  Add the remaining clove of minced garlic and stir well.

Assemble the salad by placing the greens on the bottom of the plate then top with squash, onions and mushrooms and arrange beets on plate.  Drizzle with a bit more balsamic vinegar and season with salt and pepper.