French “Peasant” Beets
Serves 2 for dinner, 4 as a side
4-6 |
Blue Sky Beets with greens (I like a mixture of golden and red beets) |
1 |
bunch Blue Sky Red Chard |
3 |
tablespoons butter |
1 |
shallot |
Salt |
|
Freshly Ground Pepper |
|
2 |
tablespoons white wine (Muscadet is my preference) |
2 |
tablespoons water |
1/2 |
pounds Bucheron Cheese (room temperature) |
Noble Seeded bread (warmed in oven) |
- Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4 inch rounds.
- Remove the ribs from the chard and coarsely chop and toss into bowl with the beet greens,
- In a large sautee pan, melt butter. Sautee shallots.
- Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt. Reduce heat and sautee beets, turning over to ensure even cooking.
- About 15 minutes later when beets are begnning to glaze and become tender, add greens and chard. Sautee for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings.
- Scoop greens and beets into a low shallow bowl. Garnish with a sizeable wedge of bucheron and Noble bread. Crack a little bit of pepper over the entire dish.
