Cook the beetroot in salted water, then peel and cut it into cubes. Slice the peppers into thin strips.
Quickly sauté the Mioorto Red Chard in a pan with a drizzle of extra virgin olive oil and a pinch of salt until just wilted while keeping its vibrant colour.
Arrange the Red Chard on a plate with the peppers and beetroot, then dress with a drizzle of extra virgin olive oil, freshly ground black pepper, and poppy seeds.
