Swiss Chard with Beets, Goat Cheese, and Raisins

1 ½ lbs. red beets (about 3 large) 4 lbs. Swiss chard ¼ cup olive oil 1 large red onion, halved lengthwise, cut thinly crosswise ¾ 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 ¼ 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. Tried this last night and it was quite nice. We both really liked it. Today Ken finished the left-overs and said that it was just as good cold.