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4.5 from 2 votes

WIlted Red Chard with Fennel and Roasted Beets

A Platter Talk Exclusive
Course: Dinner
Cuisine: Healthy
Servings: 2
Author: Dan from Platter Talk


  • 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.