1. Preheat oven to 400 degrees. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets and 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 boiled salted water until just tender, about 1 minute. Drain and reserve. 3. In a small pan, toast pine nuts. Set aside. 4. Heat oil in heavy large pot over high heat. Add sliced stalks; saute until starting to soften, about 8 minutes. 5. 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. 6. 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, toasted pine nuts, and remaining 2 tablespoons raisins. 7. Serve warm or at room temperature. ---------------------------------------------------------------------------
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