Swiss Chard With Beets, Goat Cheese, And Raisins

• 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 jalapeno chiles, thinly sliced crosswise with seeds
• 3 14 1/2-ounce cans diced tomatoes in juice, drained
• 1 cup plus 2 tablespoons golden raisins
• 1/4 cup fresh lime juice
• 1 51/2-ounce log soft fresh goat cheese, crumbled
• 2 tablespoons pine nuts

1. Preheat oven to 400u0b0F. 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.)
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.
3. Heat oil in heavy large pot over high heat. Add sliced stalks; saute until starting to soften, about 8 minutes.
4. Add onion and next 3 ingredients; saute 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
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.

red beets, swiss chard, olive oil, red onion, green onions, garlic, jalapeno chiles, tomatoes, golden raisins, lime juice, goat cheese, nuts

Taken from www.epicurious.com/recipes/food/views/swiss-chard-with-beets-goat-cheese-and-raisins-233410 (may not work)