Swiss Chard with Beets, Goat Cheese, and Raisins

Ingredients

• 5  garlic cloves chopped
• 25.5 ounce log goat cheese fresh crumbled soft
• 1 cup golden raisins 
• 0.8 cup green onions sliced ( 3)
• 2  jalapeño chiles with seeds thinly sliced
• 0.3 cup juice of lime fresh
• 0.3 cup olive oil 
• 2 tablespoons pinenuts 
• 1.5 pounds beets red ( 3 large)
• 1 large onion red halved lengthwise
• 4 pounds swiss chard 
• 43.5 ounce juice reserved from tomatoes diced drained canned

Equipment

• oven
• pot
• aluminum foil

Directions

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. Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves.
3. 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.
4. Drain and reserve.
5. Heat oil in heavy large pot over high heat.
6. Add sliced stalks; sauté until starting to soften, about 8 minutes.
7. Add onion and next 3 ingredients; sauté 3 minutes.
8. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
9. Add chard leaves to pot; stir to heat through.
10. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper.
11. Transfer chard mixture to large platter.
12. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins.
13. Serve warm or at room temperature.