Roasted Beet & Rainbow Chard Fettuccini

Ingredients:

10 oz. whole wheat fettuccine
3 medium beets
1 large bunch of rainbow chard
1 head of fresh garlic
½ medium red onion
4 T olive oil
Divid 4-6t sliced basil, for garnish
1 t sea salt
Divided 1t lemon pepper
Divided juice of 1 lemon
3 T stone-ground Dijon mustard (regular Dijon works, too)
2 T white wine vinegar
1 T honey

Directions:

Preheat oven to 450°. Wash the beets and remove the greens. Pat dry and individually wrap each beet in foil.
Place the beets on a baking sheet and put in the middle rack of the oven. Roast for about 45 minutes to 1 hour, or until beets are tender.
While the beets are in the oven, wash the chard and separate the stems from the leaves; reserve the steams.
Spin dry the leaves in a salad spinner and chop into 1” pieces.
Chop the reserved stems into 1/4” pieces and set aside. Next, slice the onion into 1/4” pieces, then coarsely chop the garlic, the whole bulb, and set aside in a separate bowl.
Prepare the Dijon dressing by combining the mustard, honey, lemon juice, and vinegar in a bowl and whisk together well. Cover and set aside.
When the beets are finished, set aside to cool before peeling. Cook the fettuccini according to the package.
While the pasta is cooking, heat 4 tablespoons olive oil in a skillet and add the chopped garlic.
Cook garlic over medium heat until fragrant and slightly browned.
Add the chard stems and onion, 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.
Add the chopped chard leaves and stir fry the leaves for about 1-2 minutes, adding the remaining salt and lemon pepper. Remove from heat.
Peel the beets by pushing the skin off using your thumb or by using a paring knife. Slice into 1/2” pieces.
Add the chard and all the garlic to the drained fettuccine and toss gently.
Add the beets and toss.
Spoon onto desired number of plates, drizzle generously with the Dijon dressing, top with basil, and Enjoy!

Serves 4-6
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