Root vegetables are among the fresh local items available this time of the year; and beets are a particularly beautiful and healthful root to use in your cooking. Their vibrant jewel-like color(s), sweet taste, and firm texture add some much-needed zing to your menu while you’re waiting for spring to roll around!
I always say “simple is best” and this simple dish exemplifies that mantra.
French “Peasant” Beets
from Food 52
- 4-6 beets with greens
- 1 bunch Swiss chard
- 3 tablespoons butter
- 1 shallot
- Freshly Ground Pepper
- 2 tablespoons white wine
- 2 tablespoons water
- 1/2 pound goat cheese or other semi-soft cheese (room temperature)
- Crusty peasant style 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 saute 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 saute beets, turning over to ensure even cooking.
- About 15 minutes later when beets are beginning to glaze and become tender, add greens and chard. Saute for about 5 minutes, 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 some crusty bread. Crack a little bit of pepper over the entire dish.
How about a beet sauce for pasta, or add the sweet richness of beets to chocolate in a delicious brownie. Glaze salmon with beets, or add complexity with honey and goat cheese in a tart! However you decide to use them, beets will reward you with ample nutrition and complete satisfaction.