Beets are highly nutritious. Their unique pigment protects against coronary artery disease and stroke. lower cholesterol levels within the body, and have anti-aging effects. In addition, Swiss chard, like spinach, is the store-house of many phytonutrients that have health promotional and disease prevention properties. – Nutrition & You
Ingredients: serves 4
1 box whole grain Linguini pasta
4 cups Swiss Chard, chopped and loosely packed
1 tbsp Olive Oil
1 large beet, quartered
4 ‘on the vine’ (medium) tomatoes, quartered
4 cloves garlic
1 jalapeno, seeds removed
1/2 cup water
salt & pepper
Parmesan
Preparation: 1/2 hour
1. Sauce: In a blender, combine beet, tomatoes, garlic, jalapeno, water, salt & pepper. Puree.
2. Pasta: boil water in a large pot, add pasta and cook until tender.
3. Meanwhile: in a medium pot, simmer beet sauce over medium flame to heat, bring out the flavors and cook off a bit of the water.
4. Strain pasta, place back in large pot, add beet sauce and toss until pasta is coated and bright red.
5. Swiss Chard: In a skillet over high heat, add Olive Oil and Swiss chard. Sautee until just wilted.
6. Plate: Make a nest of beet coated pasta, top with swiss chard, grate parmesan over, and serve.
Enjoy.
– Corinna Mantlo
Happy Homesteader Magazine 
This looks great, Corinna. Last summer I made beet ravioli. It was delicious, but because the beets were in the pasta dough, much of the color was lost when the ravioli was cooked. Using the beets in the sauce is a brilliant idea. I think next time, I’ll use your sauce and just make the ravioli plain…. maybe add some of your chard to the filling, too.
ooh, i like the idea of swiss chard ravioli…i might add that to my to do list! 🙂