Swiss Chard With Beets Food

CAVATELLI WITH BEETS AND SWISS CHARD

Steps:

• Remove and discard crust from bread, and pulse bread in food processor into soft, small crumbs. Line a sheet pan with parchment paper. Combine breadcrumbs and rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Coat each round of goat cheese in olive oil, and dredge in breadcrumb mixture. Arrange cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight.
• Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange beets in one layer on aluminum foil, cut side down, and place rosemary sprig on top of the beets. Cover beets with another piece of aluminum foil, and seal the edges all around, creating a rectangular packet. Bake on the lowest shelf of the oven until beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel beets; cut the larger ones in half, and set aside.
• Strip chard leaves from stems. Discard stems, or saute for later use. Rinse and drain the leaves. Do not dry them. Place chard leaves in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from chard, and coarsely chop; you should have about 2 cups. Set chard aside, but leave the pot on stove.
• Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in pasta. Let cook until pasta is al dente, 7 to 10 minutes. Remove from heat, drain in a colander, and set aside.
• Heat 3 tablespoons olive oil in the chard pot over medium heat. Add garlic, and cook slowly until garlic is just toasted, stirring often. Add chard, remaining 1 teaspoon rosemary, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper, and saute until chard is wilted, about 3 minutes. Add pasta, toss, and cook just until hot. Adjust seasoning to taste with olive oil, salt, and pepper, and transfer pasta to a large serving platter. Arrange beets over pasta.
• Bake cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately.

SWISS CHARD AND BEETS

Steps:

• Heat oven to 325°F. Squeeze juice of orange into a 9-in. square metal pan. Stir in vinegar, red pepper flakes, ½ cup water, and 1 Tbsp oil. Add squeezed orange halves, garlic halves, and thyme to pan, then beets.
• Cover tightly with foil and bake until beets are tender, 55 to 60 minutes. Remove foil and, using a paper towel, carefully peel beets (reserve cooking liquid). Cut beets into 1-in.-thick wedges.
• While beets are cooking, heat remaining 2 Tbsp oil in a large skillet on medium. Add sliced garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes.
• Add chard and ¼ tsp salt and cook, stirring occasionally, until leaves are wilted and just tender and darker in color, 4 to 6 minutes. Gently fold in beets along with 1 Tbsp reserved beet cooking liquid. Serve sprinkled with orange zest, pistachios, and feta if desired.

SWISS CHARD WITH BEETS

Steps:

• Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside., In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. ,

SWISS CHARD WITH BEETS, GOAT CHEESE, AND RAISINS

Steps:

• 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.

SWISS CHARD AND BEET SAUTé

Steps:

• Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to drippings and sauté until tender, about 5 minutes. Add chard and cook until tender, stirring frequently, about 6 minutes. Add vinegar and stir 1 minute. Remove from heat. Mix in bacon and beets. Season generously with salt and pepper.

SWISS CHARD WITH BEETS, GOAT CHEESE AND RAISINS

Steps:

• Preheat oven to 400 degrees. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets and 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 boiled salted water until just tender, about 1 minute. Drain and reserve.
• In a small pan, toast pine nuts. Set aside.
• Heat oil in heavy large pot over high heat. Add sliced stalks; saute until starting to soften, about 8 minutes.
• Add onion and next 3 ingredients; saute 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, toasted pine nuts, and remaining 2 tablespoons raisins.
• Serve warm or at room temperature.