Wilted Red Chard with Fennel and Roasted Beets

4.50 from 2 votes

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A plate of food on a table, with Chard and Platter

We are in high fall here in the mid-west and although the farmer’s markets with which we became so fond of this summer are beginning their long term of hibernation, there is still plenty of wonderful and healthy produce to be had.  This “supper” as they say here in Wisconsin is a celebration of fall, health, and perhaps most of all – flavor

I have the luxury of being on staycation this week.  Sometimes it’s nice to be able to take a break from the daily grind of every day life and just sit back and take a deep breath.  In our non-stop culture of parenting, work, and taking care of a home and family it’s pretty easy to forget about number one.  During these few days of being responsible to no one but myself during the daytime hours of the next few days,  I made the decision to give myself a little attention.

A plate of food on a table, with Chard and Fennel

Better eating, more exercise, quality rest, and taking the time to get in touch with some old lifelong friends are a few of the areas I decided to give some priority.  Now, this sounds very strange to some and maybe not so strange to others, on the way back from they gym this afternoon I made a pit-stop to my favorite grocery store.  Within seconds of securing a cart and beginning to make my way through the wide and expansive maze-like  produce section, I declared to myself that I would be visiting this store every day that I’m off.  I love a good grocery store, please don’t judge me for how I’m choosing to spend part of my staycation.

A plate of salad, with Fennel

Passing by the wide bins of dark, green, leafy bunches of  kale, chard, spinach and the likes, I was reminded of my vow to eat better this week.  After a gorgeous head of red chard made its way into my cart it was mere moments before a tall stalk of fennel with it’s regal fronds in tow joined the chard.  Beets, garlic, some lemon – soon they all  followed.  I wasn’t sure what I was going to make with this buggy of health but I knew one thing:  It was going to be flavorful.   Not just flavorful but the start to what’s sure to be a great staycation.



Wilted Red Chard with Fennel and Roasted Beets

4.50 from 2 votes
A Platter Talk Exclusive
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Yield: 2 servings


  • 1 bunch red chard, washed, rinsed and stalks removed
  • 2 large beets, roasted and diced
  • 1 head fennel washed and cut into wedges, fronds removed (and reserved.)
  • 1 tablespoon olive oil
  • 1 cup vegetable broth
  • 2 cloves garlic, thinly sliced
  • juice from 1 lemon
  • 2 oz goat cheese
  • 1/4 cup tasted walnuts
  • ground black pepper to taste


  • Use large sautée pan and heat olive oil and lemon juice over medium-high setting.
  • Sautée fennel wedges, stirring occasionally until brown and tender, add garlic till soft and translucent, transfer to small pan or dish, set aside and keep warm.
  • Bring broth to simmer and add chard. Reduce heat, stir and wilt till tender, about 5 minutes.
  • Plate chard on heated platter , top with fennel wedges, roasted beets, walnuts and crumbled goat cheese.
  • Garnish with reserve fennel fronds, lemon, and fresh ground pepper.


Calories: 295kcal, Carbohydrates: 16g, Protein: 10g, Fat: 23g, Saturated Fat: 6g, Cholesterol: 13mg, Sodium: 700mg, Potassium: 579mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1729IU, Vitamin C: 16mg, Calcium: 103mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. I love this combination. Chard is one of my favorites, but add in beets and I am in love!!

  2. This sounds so fresh and delicious! I could use it after all the heavy food I’ve had lately