Try this French "Peasant" Beets recipe, or contribute your own.
- Carbohydrate 4.50153687500547 g
- Cholesterol 45.7546875196215 mg
- Fat 17.3811306324023 g
- Fiber 0.84003126180172 g
- Protein 1.46673750007757 g
- Saturated Fat 10.950928754688 g
- Serving Size 1 1 Serving (214g)
- Sodium 230.487250052567 mg
- Sugar 3.66150561320376 g
- Trans Fat 1.24280312551819 g
- Calories 173 calories
Step-by-step
- 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 swiss 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 some crusty bread. Crack a little bit of pepper over the entire dish.
Wide, heavy-bottomed braisers outperform tall-sided stockpots when cooking root vegetables because broader surface area allows moisture to evaporate efficiently rather than pooling beneath the rounds. Slicing root vegetables uniformly to a quarter-inch thickness ensures that heat penetrates the center of each piece at an identical rate, preventing outer edges from burning before the interiors soften.
Pairing and Doneness
Pairing earthy root vegetables with a sharp, lactic goat cheese like Bucheron creates contrast against the natural sweetness of glazed beets. Dry white wine containing high acidity cuts through the heavy fat content of butter and soft cheese without overpowering the greens. Piercing a beet round with the tip of a paring knife provides the most reliable indicator of doneness; resistance should yield completely with zero crunch at the core before liquid is added.- Use dry Muscadet or Sauvignon Blanc to maintain crisp acidity in the pan.
- Substitute mild goat cheese with semi-firm Tomme if Bucheron is unavailable.
- Maintain medium-low heat during the initial fifteen-minute saute to prevent the butter solids from burning.
