Place a large pot over high heat and add the wine. Fill the rest of the pot with water about 1/2-3/4 of the way up the sides. Bring to a boil, add some salt and the pasta. Cook pasta until al dente according to the instructions on the box. Reserve 1-2 cups of the cooking liquid when you drain it.
While the pasta is cooking, place a large skillet over medium-high heat with the EVOO. Add the garlic and the grated beet, season with a pinch of nutmeg, salt and pepper, and cook for 2-3 minutes.
Add the swiss chard to the pan and cook for about 4-5 minutes or until it starts to wilt down.