Swiss Chard with Beets, Goat Cheese, and Raisins
A colorful and flavorful dish combining roasted beets, sautéed Swiss chard, and creamy goat cheese, brightened with golden raisins and pine nuts. This Mediterranean-inspired side dish balances earthy, sweet, and tangy flavors.
Ingredients
- •1½ pounds red beets
- •4 pounds Swiss chard
- •¼ cup olive oil
- •1 large red onion
- •¾ cup green onions
- •5 cloves garlic
- •2 whole jalapeño chiles
- •3 cans diced tomatoes
- •1⅛ cup golden raisins
- •¼ cup lime juice
- •5½ ounces goat cheese
- •2 tablespoons pine nuts
Cooking Instructions
- 1.
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.)
60 min
- 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 boiling salted water until just tender, about 1 minute. Drain and reserve.
10 min
- 3.
Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
8 min
- 4.
Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
18 min
- 5.
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, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.
5 min
