Clean the chard, separate the stem from the leaves; wash the stems with care, boil them in salted water, drain them and place them in a sieve. Once cold, press them to bring out the residual liquids. Place the beets in layers in a baking pan and season each layer with butter, Grana Padano PDO and white pepper. Cut with a dough cutter and bake for 20-25 minutes at 160°, taking care to wet with a little roast gravy whenever they become too dry. Serve hot.

Preparation time: 10 min

Cooking time: 20 min