This bento was made right after my first trip to Whole Paycheck (or as it's officially known, Whole Foods). The organic beets from California looked really good so I got a bunch (leaves and stems were boiled, sauteed with bacon, and drizzled with apple cider vinegar). I mixed the beets with baby spinach and added half a pork chop to the bento.
The pork chop was brined using the brine mix from Williams Sonoma. It's really good and a lot simpler to scoop from a jar than to go out and get fresh rosemary, thyme, lemons, and oranges (what goes into my usual brine recipe). I've brined two pounds of porkers and still have half a jar left.