|COURSE||PREP TIME||COOK TIME||TOTAL TIME||SERVES|
|6||golden beets, trimmed|
|2 TBSP||Longo’s Extra Virgin Olive Oil|
|1/2 TSP||each, salt and pepper|
|2 BUNCHES||red Swiss chard, trimmed|
|2 TBSP||Longo’s Salted Butter|
|3 TBSP||packed light brown sugar|
|3 CLOVES||garlic, minced|
|1 TSP||red wine vinegar|
|1/4 CUP||Longo’s Golden Raisins|
|1/4 CUP||Longo’s Pine Nuts, toasted|
|2 TBSP||grated Parmesan cheese|
1. PLACE beets on large sheet of foil. Drizzle with olive oil and half each of the salt and pepper. Top with another large sheet of foil, then wrap foil around beets; place on rimmed baking sheet. Cook in preheated 400°F oven for about 45 minutes or until tender. Let cool; rub skins off and cut into large cubes.
2. COOK Swiss chard in large pot of boiling salted water for 1 minute. Drain and rinse with cool water. Press as much liquid from chard as possible. Chop coarsely. (Make-ahead: Beets and chard can be covered, separately, with plastic wrap and refrigerated for up to 24 hours.)
3. MELT butter and brown sugar together in large skillet over medium-high heat. Add beets, garlic, vinegar and remaining salt and pepper; cook, stirring, for 3 minutes.
4. STIR in Swiss chard, raisins and pine nuts; cook for about 3 minutes or until heated through. Garnish with Parmesan.