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
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