Rainbow Chard & Roasted Beet Fettuccine
- 10 oz. whole wheat fettuccine
- 3 medium beets
- 1 large bunch of rainbow or Swiss chard
- 1 head of fresh garlic
- ½ medium red onion
- 4 T olive oil, divided
- 1 t sea salt, divided
- 1 t lemon pepper, divided
- Freshly ground pepper
- Juice of 1 lemon
- 3 T stone-ground Dijon mustard (regular Dijon works, too)
- 2 T white wine vinegar
- 1 T honey
- This recipe is vegetarian
- Produce
- Beets, medium (3)
- Garlic, fresh (1 head)
- Lemon, Juice of (1)
- Rainbow or swiss chard (1 large bunch)
- Red onion, medium (1/2)
- Condiments
- Dijon mustard, stone-ground (3 T)
- White wine vinegar (2 T)
- Cooking & Baking
- Honey (1 T)
- Lemon pepper (1 t)
- Olive oil (4 T)
- Pepper, Freshly ground (1)
- Sea salt (1 t)
- Pasta & Grains
- Fettuccine, whole wheat (10 oz.)
Preparation
Read recipe preparation on poorgirleatswell.com
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Published May 15, 2009 (3 years ago).
4 people saved this recipe.
