French "Peasant" Beets

Ingredients for French "Peasant" Beets

• 4 to 6 beets with greens (I like a mixture of golden and red beets)

• 1 bunch Swiss chard, rinsed and dried

• 3 बड़े चम्मच बिना नमक का मक्खन

• 1 प्याज़, बारीक कटा हुआ

• नमक और ताज़ी पिसी हुई काली मिर्च

• 2 tablespoons white wine (Muscadet is my preference)

• 230g Bucheron (at room temperature), cut into 4 wedges

• Crusty peasant-style bread (warmed in the oven)

1. Scrub and peel the beets. Remove the greens, wash and dry them, and chop coarsely. Set the greens aside in a large prep bowl. Slice the beets into 1/4-inch rounds.

2. Remove the ribs from the Swiss chard and coarsely chop the ribs. Toss the leaves and ribs into the bowl with the beet greens.

3. In a large sauté pan, melt the butter and sauté the shallot over medium heat until softened.

Add the beet rounds to the shallot-butter mixture. Toss in a pinch of salt and crack some pepper over the beets. Reduce the heat and sauté the beets, turning to ensure even cooking, until the beets are beginning to glaze and become tender, about 15 minutes.

Add the beet greens, chard, and chard ribs and sauté for about 5 minutes, then add the wine and cover. Cook until the greens are wilted, adding 2 tablespoons water if necessary. Allow the liquid to be mostly absorbed into the greens. Adjust the seasonings.

Scoop the greens and beets into a shallow bowl. Serve with a generous wedge of Bucheron and some crusty bread. Crack a little bit of pepper over the entire dish.

To find the right cheese, Amy N‐B said: "Nice grocery stores (such as Wegmans and Whole Foods) usually have it, and any good cheese counter should have it. It can be spelled Boucheron, Bucherondin, or Boucherondin. All will do the trick."

Amy Nichols‐Belo is a cultural anthropologist from Richmond, Virginia.

Her favourite entertaining tip: "When hosting an event where guests will be contributing dishes or beverages, provide a theme (tapas, sixties hors d'oeuvre, Latin) to avoid a meal that's more 'church basement potluck' than party."

Here's her blog: Amy Cooks and Brad Does the Dishes (www.amycooksbraddoesthedishes.blogspot.com).

deensiebat: "Made this last night and loved it. I had fallen into a rut of always making beets the same way—wedges parboiled, then roasted, greens reserved for later. Nice to have a new all‐in‐one method, with a sweet result."

romanolikethecheese: "Droplets of good balsamic vinegar on top set this dish up from good to really good!!"

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.