SWISS CHARD WITH BEETS, GOAT CHEESE AND RAISINS
from Bon Appetit magazine, via epicurious.com
1 lb beets (3-4)
2 lbsSwiss chard and/or beet greens
2 Tablespoons olive oil
1 small red onion, halved lengthwise, cut thinly crosswise
3/4 cup sliced green onions (about 3)
2-3 garlic cloves, chopped
1 jalapeño chile, thinly sliced crosswise (remove seeds for less heat)
2 14 1/2-ounce cans diced tomatoes in juice, drained
3/4 cup + 2 Tablespoons golden raisins
2 Tablespoons fresh lime or lemon juice
3 oz. soft fresh goat cheese, crumbled
2 Tablespoons pine nuts or chopped walnuts
Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)
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 boiling salted water until just tender, about 1 minute. Drain and reserve.
Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 3/4 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
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, nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.