INGREDIENTS

INSTRUCTIONS

Remove crust from the bread, and pulse bread in food processor into
soft small crumbs. Line a sheet pan with parchment paper. Combine the
bread crumbs and 6 teaspoons rosemary in a small bowl. Pour 3
tablespoons olive oil onto a plate or a shallow bowl. Cut goat cheese
log into eight 1/2-inch-thick rounds. Coat each round in olive oil,
and dredge in the bread crumb mixture. Arrange the cheese on the
prepared parchment-lined pan or on a large plate, and place in the
refrigerator to chill until firm, at least 1 hour or overnight. Heat
oven to 425 degrees. Line a baking sheet with aluminum foil. Cut the
beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and
1/4 teaspoon pepper. Arrange the beets in one layer on aluminum foil,
cut-side down, and place the rosemary sprig on top of the beets.  Cover
the beets with another piece of aluminum foil, and seal the  edges all
around creating a rectangular packet. Bake on the lowest  shelf of the
oven until the beets are fork tender, about 30 minutes.  Let stand
until cool enough to handle. Peel the beets; cut the larger  ones in
half and set aside. Strip the chard leaves from the stems.  Discard the
stems or saute for later use. Rinse and drain the leaves.  Do not dry
them. Place the chard in a large pot over medium heat, and  sprinkle
them with 2 teaspoons salt. Cover pot, and cook over medium  heat,
opening the lid only to stir, until just wilted. Remove from  the heat,
return to the colander, and rinse with cold water to stop  them from
cooking. Using your hands, gently squeeze any excess water  from the
chard, and coarsely chop; you should have about 2 cups. Set  the chard
aside, but leave the pot on stove. Meanwhile, fill a pasta  pot with
water, and set over high heat. Bring to a boil, add 1  tablespoon salt,
and stir in the pasta. Let cook until the pasta is  al dente, about 7
to 10 minutes. Remove from heat, drain in a  colander, and set aside.
Heat about 3 tablespoons olive oil in the  chard pot over medium heat.
Add the garlic, and cook slowly until the  garlic is just toasted,
stirring often. Add the chard, the remaining  1 teaspoon rosemary, 1/2
teaspoon salt, and 1/4 teaspoon pepper, and  saute until the chard is
wilted, about 3 minutes. Add the pasta,  toss, and cook just until hot.
Adjust the seasoning to taste with the  olive oil, salt, and pepper,
and transfer the pasta to a large  serving platter. Arrange the beets
over the pasta. Bake the cheese in  the oven until very soft to the
touch, heated through, and golden  brown, 6 to 7 minutes. Remove from
oven, arrange hot cheese around  platter of pasta, and serve
immediately. Makes 6 servings.  Cuisine: "Mexican" Source: "Martha
Stewart Living Magazine, Jul/Aug  1997" S(Formatted for MC5): "by Lynn
Thomas - Lynn_Thomas@prodigy.net"  Per serving: 205 Calories (kcal);
18g Total Fat; (77% calories from  fat); 2g Protein; 10g Carbohydrate;
0mg Cholesterol; 2389mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 2 Vegetable; 0 Fruit; 3  1/2 Fat; 0 Other Carbohydrates  Recipe
by: Martha Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 32
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 2548.3mg
Potassium: 32.2mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 1.9g
Protein: <1g