Swiss Chard with Beets, Goat Cheese, and Raisins

Ingredients for Swiss Chard with Beets, Goat Cheese, and Raisins

• 675g red beets (about 3 large)

• 1.8kg Swiss chard

• 60ml di olio d'oliva

• 1 large red onion, halved lengthwise, cut thinly crosswise

• 120g sliced spring onions (about 3)

• 5 garlic cloves, chopped

• 2 jalapeño chillies, thinly sliced crosswise with seeds

• 3 14 1/60g cans diced tomatoes in juice, drained

• 240ml plus 2 tablespoons golden raisins

• 60ml fresh lime juice

• 750g log soft fresh goat cheese, crumbled

• 2 tablespoons pine nuts

Preheat oven to 204°C. 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 150g 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, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.

Avvertenza

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