Swiss Chard with Beets Goat Cheese and Raisins
Brighten up your table with this irresistible recipe for Swiss Chard with Beets, Goat Cheese, and Raisins—a perfect blend of earthy, tangy, and subtly sweet flavors. This colorful dish stars tender roasted beets, sautéed Swiss chard, and creamy goat cheese, all balanced with the chewy sweetness of raisins and a drizzle of balsamic vinegar. The simple yet sophisticated cooking techniques, like roasting the beets to enhance their natural sweetness and separately sautéing chard stems and leaves for optimal texture, ensure every bite is packed with flavor. Perfect as a side dish or light vegetarian main course, this recipe is a feast for both the eyes and the palate, ideal for adding a healthy, gourmet touch to your dinner table!
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Recipe Information
Ingredients
- 1 bunch Swiss chard
- 3 medium Beets
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Goat cheese
- 0.25 cup Raisins
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Water
Instructions
Preheat the oven to 400°F (200°C).
Wash the beets thoroughly, trim the stems, and wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the oven for 35-40 minutes, or until tender when pierced with a fork.
While the beets are roasting, prepare the Swiss chard by washing the leaves and stems. Separate the stems from the leaves and chop both into bite-sized pieces, keeping them separate.
Peel and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat.
Add the chopped Swiss chard stems to the skillet and sauté for 3-4 minutes, or until they begin to soften.
Add the garlic to the skillet and sauté for another minute, stirring frequently to prevent burning.
Stir in the Swiss chard leaves, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 tablespoons of water. Cook, stirring occasionally, until the leaves are wilted and tender, about 5 minutes.
Once the beets are finished roasting, allow them to cool slightly. Rub off the skins using a paper towel. Slice the peeled beets into bite-sized wedges or cubes.
Add the roasted beets to the skillet with the Swiss chard and toss to combine.
Sprinkle the raisins over the mixture and drizzle with balsamic vinegar. Stir gently to incorporate.
Transfer the mixture to a serving dish and crumble the goat cheese on top.
Serve warm as a side dish or as a light vegetarian main course. Enjoy!
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 48.2 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1931 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
