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Swiss Chard with Beets, Goat Cheese, and Raisins

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Swiss Chard with Beets, Goat Cheese, and Raisins

Swiss Chard with Beets, Goat Cheese, and Raisins

amanda

Equipment

  • - Kitchen Mandoline Slicer: A handy tool for slicing vegetables uniformly, perfect for thinly slicing Swiss chard or beets.

  • - Chef's Knife: A versatile and essential tool for cutting ingredients, including herbs and chopping vegetables.

  • - Cutting Board: A durable surface for safely preparing ingredients.

  • - Mixing Bowls: Essential containers of various sizes for combining ingredients.

  • - Spatula: Useful for flipping and stirring ingredients, such as incorporating raisins or cheese into a dish.

  • - Measuring Cups & Spoons: Accurate tools necessary for precise measurements in cooking and baking.

  • - Oven Thermometer: Ensures the correct cooking temperatures for perfect results.

  • - Colander: Used to wash vegetables or strain cooked ingredients.

  • - Salad Spinner: Ideal for washing and drying leafy greens, ensuring they are clean and free of excess water.

  • - Glass Storage Containers: Suitable containers for storing prepared dishes if not served immediately.

  • - Serving Platter: Useful for presenting the final dish in a gourmet manner.

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 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

Instructions

1

Instruction 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.)
2

Instruction 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

Instruction 3

Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
4

Instruction 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.
5

Instruction 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.
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