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. 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. 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; sauté until starting to soften, about 8 minutes.
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. 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.