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The Swiss are known for many things: chocolate, neutrality, fine watches and delicious chard. Well, not really. The vegetable itself isn’t native to Switzerland, but gets its monicker from the 19th Century botanist who recorded its scientific name. In this recipe, we’ve paired chard with delicious beet pasta. Beets and chard are vegetable siblings, both descended from the same plant. Their complementary flavors provide an earthy counterpoint to tangy goat cheese and toasted walnuts.