Swiss Chard With Beets, Goat Cheese and Raisins

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

The sweetness of the beets and raisins combines nicely with the cheese and the bitterness of the greens. This recipe is from epicurious.com, but I modified it a bit. (This recipe takes 1.5 lbs. red beets - about 3 large). I'll add it to the edited ingredient list, too, but I don't think it will accept the edit as quickly as adding this info to this section.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets and cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill).
  2. Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiled salted water until just tender, about 1 minute. Drain and reserve.
  3. In a small pan, toast pine nuts. Set aside.
  4. Heat oil in heavy large pot over high heat. Add sliced stalks; saute until starting to soften, about 8 minutes.
  5. Add onion and next 3 ingredients; saute 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
  6. Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, toasted pine nuts, and remaining 2 tablespoons raisins.
  7. Serve warm or at room temperature.
Most Helpful

5 5

This is fabulous! Loved the earthiness of the chard and beets, Spiciness of the jalapeno and creamy saltiness from the cheese. With a nice crunch from the pine nuts. The beets I used are ones I roasted and canned from the garden. Made for ZWR #8 Lively Lemon Lovelies.