Tuesday, July 9, 2013

Swiss Chard with Beets, Goat Cheese and Raisins

Beets and chard are closely related members of the "Goosefoot" family (isn't that great?).  Over many years, one was bred to have large, sweet roots, and the other to have large, colorful leaves.  This recipe uses both, plus the two things I like most to combine with roasted beets: goat cheese and nuts.  Remember that beet greens could be substituted for some or all of the chard; after all, they're pretty much the same thing!

from Bon Appetit magazine, via

serves 6 

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.

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