Anyway, when I saw that Food52 was running a beet contest, I had to enter (No I'm not senile, I remember writing about this the other day) ... and today I found out that I am one of two finalists! So I'll be getting OXO gifts and If I WIN, MY BEETS WILL BE IN A COOKBOOK!!!!! It's voter-generated, so I'm asking for your votes. Go check out my beautifully photographed (not by me) beets.
For those who have no interest in the contest, the recipe is below:
French "Peasant" Beets
Between our CSA and garden, we found ourselves up to our eyeballs in beets a few summers ago. I concocted this dish as an homage to a simple French peasant dinner. When I explained the concept to my husband, he ridiculed me, "What peasants eat bucheron and drink Muscadet with their beets?" "Um, French ones?" - Amy_N-B
Serves 2 for dinner, 4 as a side
- 4-6 Beets with greens (I like a mixture of golden and red beets)
- 1 bunch Swiss chard
- 3 tablespoons butter
- 1 shallot
- Freshly Ground Pepper
- 2 tablespoons white wine (Muscadet is my preference)
- 2 tablespoons water
- .5 pounds Bucheron 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 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 beginning 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 sizable wedge of bucheron and some crusty bread. Crack a little bit of pepper over the entire dish.