Swiss Chard With Beets, Goat Cheese and Raisins

READY IN: 1hr 45mins
Recipe by Paris D

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.

Top Review by Rita~

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.

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.

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