A filling vegetarian main dish that’s earthy, bright, and satisfying!
Ingredients:
1 bunch rainbow chard, chopped (separate stems and leaves)
4–6 baby red beets, scrubbed
1 (15 oz) can white beans, drained and rinsed
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme (or 1/2 tsp dried)
Juice of 1/2 lemon
Salt and pepper to taste
Optional: Crumbled goat cheese or feta, and toasted sunflower seeds or walnuts for topping
Directions:
Roast the Beets:
Preheat oven to 400°F. Wrap baby beets in foil or place in a small baking dish with a lid. Roast for 30–35 minutes or until fork-tender. Let cool slightly, peel, and cut into wedges.
Sauté the Chard:
In a large skillet, heat olive oil over medium. Add chopped chard stems and sauté for 2–3 minutes. Stir in garlic and thyme, cook 30 seconds.
Add Beans & Leaves:
Stir in the white beans and cook 1–2 minutes. Add chard leaves and cook until wilted, about 2–3 minutes more. Season with salt, pepper, and lemon juice.
Assemble the Bowl:
Plate the sautéed chard and bean mixture, top with roasted beets, and finish with cheese and nuts/seeds if using.
Serve warm in a bowl with crusty bread, or over cooked grains like farro or quinoa for extra heft.
