Friday, March 5, 2010

French Peasant Beets

At least once a month this winter and almost weekly in the late summer and fall, Brad and eat French Peasant Beets, a dish that I concocted to celebrate the sweetness of beets, the tart funkiness of Bucheron cheese, and the utter deliciousness of greens. People love or hate beets and we LOVE them. You might too (if you try them this way). Sadly, so many people have been subjected to canned beets and therefore HATE beets, but you wouldn't judge mushrooms or green beans by their canned cousins, would you?

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
  • Salt
  • 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
  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 inch rounds.
  2. Remove the ribs from the Swiss chard and coarsely chop and toss into bowl with the beet greens,
  3. In a large sautee pan, melt butter. Sautee shallots.
  4. 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.
  5. 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.
  6. 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.

3 comments:

  1. Among all of your accomplishments you now get to add published "Chef" to your resume. Congratulations!!!

    ReplyDelete