Place beets in a large saucepan and cover with water and bring to a boil. Reduce to a simmer for cook for 45 minutes. Rinse the beets under cold water until cool enough to hold. Remove from skins and cut into 1 inch pieces.
Place a large skillet over medium heat.
Add coconut oil and minced garlic and saute for 2 minutes.
Add beets and cook covered, stirring occasionally for for 7-8 minutes.
Add chard and apple cider vinegar and cook for 2-3 minutes, while chard wilts.
Pour in apple cider and reduce heat to low. Simmer covered for 15-20 minutes.
Remove from skillet and top with pistachios. Serve and enjoy!