Start with fresh rainbow chard and beets (ie from your garden or Whole Foods or a COOP). If you can get both golden and red beets, the dish is extra pretty.
Wash everything well! Cut off the leaves from the stems of the chard. If the beet greens are in good shape, use these along with the chard. Shred the leaves and chop up the stems (keep them separate).
Steam or boil the leaves until they are tender.
Boil or roast the beets until tender. Put immediately into cold water and rub the skins off. Cut into bite size pieces.
Saute the stems until they start to soften, then add the onion, garlic, raisins and some chopped up tomatoes. Add a jalepeno or some chili if desired. When the stems are tender, add the leaves and some lime juice.
Put the greens in a pretty dish (leave behind any liquid) and top with the beets, some more raisins, toasted pine nuts, and some goat cheese (optional).
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