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Swiss Chard with Beets, Goat Cheese, and Raisins

['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']

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.)
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.
Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
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.
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.

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