Boistfort Valley Farm
Community Supported Recipe Box

Swiss Chard with Beets, Goat Cheese, and Raisins


  • 3/4 pound beets
  • All your Swiss chard
  • 1 Tablespoon plus of olive oil
  • 1 large shallot, halved lengthwise, cut thinly crosswise
  • 3 garlic cloves, chopped
  • 1 jalapeño, thinly sliced crosswise with seeds
  • 14 ounce can diced tomatoes in juice, drained
  • 1/2 cup plus 1 tablespoon golden raisins
  • 1/8 cup fresh lime juice
  • 1/2 log soft fresh goat cheese, crumbled
  • 1 tablespoon pine nuts


dish: side
season: spring, fall

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.

Cut Swiss chard stalks away from leaves. Cut leaves coarsely into pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Heat oil in heavy large pot over medium high heat. Add sliced stalks; sauté until starting to soften, about 10 minutes.

Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1/2 cup raisins. Reduce heat to medium and simmer, stirring occasionally, about 10 minutes.

Add chard leaves to pot; cook another 5 minutes, until chard leaves and stems are just soft. 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 tablespoon raisins. Serve warm or at room temperature.

Adapted from Bon Appétit, December 2005, by Roberto Santibañez