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.