Skip to main content
Recipes

Swiss Chard with Beets, Goat Cheese, and Raisins

By Roberto Santiba ez

Recipe information

  • Yield

    12 Servings

Ingredients

1

1/2 pounds red beets (about 3 large)

4

pounds Swiss chard

1

/4 cup olive oil

1

large red onion, halved lengthwise, cut thinly crosswise

3

/4 cup sliced green onions (about 3)

5

garlic cloves, chopped

2

jalapeño chiles, thinly sliced crosswise with seeds

3

ounce 14 1/2-ounce cans diced tomatoes in juice, drained

1

cup plus 2 tablespoons golden raisins

1

/4 cup fresh lime juice

1

5 1/2-ounce log soft fresh goat cheese, crumbled

2

tablespoons pine nuts

Need to make a substitution?

Preparation

  1. Step 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. DO AHEAD Can be prepared 2 days ahead. Cover; chill.

    Step 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.

    Step 3

    Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.

    Step 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.

    Step 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.

Explore Bon AppétitSwiss ChardLeafy GreensVegetableBeetAbsintheGoat CheeseCheeseRaisinDried FruitFruitJalapeñoChileCanned TomatoTomatoSideGluten-FreeVegetarianSimmerDinner