1

Preheat oven to 230°C (450°F). Wrap each beet in foil; on a sheet pan, roast 45 to 50 minutes. Let cool; re-move skin. Slice into 2.5-cm (1-inch) wedges.

2

Drizzle chard stems with 2 ml (1⁄2 tsp) oil; season with salt and pepper. Set aside. On a sheet pan, drizzle carrot and onion with 5 ml (1 tsp) oil. Season; toss. Roast 20 minutes. Add stems; roast 5 to 6 minutes.

3

In a nonstick pan over medium-high heat, warm 2 ml (1⁄2 tsp) oil. Add pistachios and fennel seeds; season; and toast, stirring occasion-ally, 2 to 3 minutes. Turn off heat; stir in orange zest. Transfer to a paper towel-lined plate.

4

In pan over medium-high heat, warm 2 ml (1⁄2 tsp) oil. Add chard leaves and 5 ml (1 tsp) water. Season with salt and pepper; cook until slightly wilted and liquid has evaporated.

5

In a bowl, whisk together orange juice, garlic, mustard, and vinegar. Season, then slowly whisk in 17 ml (31⁄2 tsp) oil.

6

Toss chard with half of dressing, beets, vegetables, and cheese. Drizzle with remaining dressing. Garnish with pistachio crumble.

7

SERVING SIZE: about 375 ml ( 1 1⁄2 cups) salad.