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French Peasant Beets


  • 4-6 Beets (with greens if available)
  • 1 bunch Swiss chard
  • 3 Tbsp butter
  • 1 shallot
  • Salt
  • Freshly Ground Pepper
  • 2 Tbsp white wine
  • 2 Tbsp water
  • 1/2 lb Bucheron Cheese or soft goat cheese (room temperature)
  • Crusty peasant style bread (warmed in oven)


Remove beets greens and scrub and peel beets. Wash greens and chop coarsely. Set greens aside in large prep bowl. Slice beets into 1/4 inch rounds.

Remove ribs from swiss chard, coarsely chop leaves and toss into bowl with the beet greens,

In a large saute pan, melt butter. Saute shallots.

Add beet rounds to shallot butter mixture. Crack pepper over beets and add a few pinches of salt. Reduce heat and saute beets, turning over to ensure even cooking.

After about 15 minutes, when beets are beginning to glaze and become tender, add chard and beet greens. Saute 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 cheese and crusty bread. Crack a little bit of pepper over the entire dish.

Adapted from Food52

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