Warm Rainbow Chard, Roasted Beet & White Bean Bowl

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:
  1. Roast the Beets:
  2. 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
  3. peel
  4. and cut into wedges.
  5. Sauté the Chard:
  6. In a large skillet
  7. heat olive oil over medium. Add chopped chard stems and sauté for 2–3 minutes. Stir in garlic and thyme
  8. cook 30 seconds.
  9. Add Beans & Leaves:
  10. Stir in the white beans and cook 1–2 minutes. Add chard leaves and cook until wilted
  11. about 2–3 minutes more. Season with salt
  12. pepper
  13. and lemon juice.
  14. Assemble the Bowl:
  15. Plate the sautéed chard and bean mixture
  16. top with roasted beets
  17. and finish with cheese and nuts/seeds if using.
  18. Serve warm in a bowl with crusty bread
  19. or over cooked grains like farro or quinoa for extra heft.

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