Rainbow Chard and Roasted Beet Fettuccine


Rainbow Chard and Roasted Beet Fettuccine

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March 29, 2017

Rainbow Chard and Roasted Beet Fettuccine


10 oz. whole wheat fettuccine

3 medium beets

1 large bunch of rainbow or Swiss chard

1 head of fresh garlic

½ medium onion

4 T olive oil, divided

1 t sea salt, divided

1 t lemon pepper, divided

Freshly ground pepper

Juice of 1 lemon

3 T stone-ground Dijon mustard (regular Dijon works, too)

2 T white wine vinegar

1 T honey


1Preheat oven to 425°. Wash the beets thoroughly and remove any greens. Pat dry and individually wrap each beet in foil. Place in the center of the oven rack and roast for about 1 to 1 ½ hours, or until beets are tender.

2 In the meantime, wash the chard thoroughly and separate the stems from the leaves. Spin dry the leaves in a salad spinner so they’re nice and crisp, and chop into 1” pieces. Chop the stems into ¾” pieces and place in a separate bowl. Next, slice the onions into 1” pieces and set aside, then coarsely chop the garlic (yes, the whole thing!), also setting it aside in a separate bowl. Prepare the Dijon dressing by combining the Dijon mustard, honey, and vinegar in a bowl and whisking together well. Cover and set aside.

3 When the beets are finished roasting, set aside to cool before peeling. Add several cups of water to a large pot, salt well, and heat until it reaches a rolling boil. Add the fettuccine and cook for about 10-12 minutes, or until pasta is al dente. In the meantime, heat 2 T olive oil in a skillet and add half of the chopped garlic. Cook the garlic over medium heat until it just begins to brown and become fragrant. Add the chard stems, season with half the salt and lemon pepper, and stir fry for about 5 minutes. Reduce heat to low and cook covered for another 2-3 minutes, or until the stems are slightly tender. In a separate skillet heat the rest of the olive oil and cook the garlic in the same manner, adding the chopped chard leaves when the garlic begins to brown. Stir fry the leaves quickly, just about 1 minute, seasoning with the remaining salt and lemon pepper. Remove from heat immediately.

4 Peel the beets under cool running water and cut away any remaining tough parts. Chop into 1” cubes. Add the cooked chard stems and leaves and all the garlic to the drained fettuccine and toss together gently (you may want to add a little bit of olive oil to the pasta to prevent it from sticking together). Add the beets and toss together, or as mentioned above, add them to the pasta at the end. Spoon onto a couple of plates, drizzle generously with the Dijon dressing, and enjoy!