Ingredients

The following ingredients have 2 Servings
  • 4 Beets with greens (up to 6; I like a mixture of golden and red beets)
  • 1 bunch Swiss chard
  • 3 tablespoons butter
  • 1 shallot
  • 1 pinch Salt, or more to taste
  • 1 pinch Freshly ground pepper, or more to taste
  • 2 tablespoons white wine (Muscadet is my preference)
  • 2 tablespoons water
  • 1/2 pound Bucheron Cheese (room temperature)
  • 1 loaf crusty peasant style bread (warmed in oven

Instruction

  • 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.