Thursday, June 16, 2011

Peasant Beets

I found a recipe on Food52 for Peasant Beets that uses the beet greens and a bunch of chard. This is just a different version of my Delightful Beets to Share. This recipe involves a little more cooking than the Delightful Beets but uses more ingredients from the box. I made a few adaptations to the recipe because I didn't have some ingredients.

French "Peasant" Beets
4-6 Beets with greens
1 Bunch of Swiss chard
3 Tablespoons Butter
2 cloves of garlic chopped
Ground Pepper
A leftover glass of red wine from the night before (about 2-3 tablespoons
2 Tablespoons of water
  1. 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 rounds.
  2. Remove the stems from the Swiss chard, and then coarsely chop the leaves and place in bowl with beet greens.
  3. In a large pan, melt butter. Saute garlic.
  4. Add beet rounds to the garlic butter mixture. Crack some pepper and salt over the beets. Reduce heat and saute beets turning over periodically to ensure even cooking. 
  5. About 15 minutes later when beets are beginning to glaze and become tender, add beet greens and chard. Saute for about 5 minutes than add wine and cover. Cook until greens are wilted adding water if necessary. Allow liquid to be mostly absorbed into greens adjust seasonings.
  6. Scoop greens and beets into a shallow bowl. Serve with some crusty bread and your favorite tangy spreadable cheese of choice.
I made this as a late lunch and it was really easy and fairly fast when you want to eat right away. The thing that takes the longest is washing and destemming the greens. I think my greens far outnumbered the beets but it was good just the same. When we ate this for lunch we ate it with goat cheese which was great. There are so many flavors going on with this dish it's sweet, and earthy, yet a little peppery as well. I  had it later with some Humboldt Fog, which is one of the best cheeses ever, and it was just a little bit more decadent. Whatever you pair it with it will be filling and cause daydreams of sitting in France.

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Beet Week

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