by Amy_N-B
Photo by Sarah Shatz
A&M's Testing Notes:
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4-6
Beets with greens (I like a mixture of golden and red beets)
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1 bunch
Swiss chard
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3 tablespoons
butter
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1
shallot
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Salt
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Freshly Ground Pepper
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2 tablespoons
white wine (Muscadet is my preference)
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2 tablespoons
water
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.5 pounds
Bucheron Cheese (room temperature)
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Crusty peasant style bread (warmed in oven
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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.
Ask the hotline about this step!Remove the ribs from the swiss chard and coarsely chop and toss into bowl with the beet greens,
Ask the hotline about this step!In a large sautee pan, melt butter. Sautee shallots.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!I made this dish last night for a few friends, and we all could not stop commenting on how wonderful the dish was. It was superb, I can't wait to make it again! In addition to golden beets and regular red beets, I also used candy striped beets (aka "Chioggia" beets). And I had no Bucheron so I used a semi-firm goat cheese. These substitutions worked out fantastically.
Amy_N-B, thank you for sharing this recipe with us all!
made it tonight. it was so good!! pure sweetness. i used fresh goat cheese and it worked really well.
will make it again. next time i will look for bucheron...
Made these the other night and they lived up to all these beautiful comments. They were great !
I also made this and my husband and I loved it. Because of your strong suggestion on the Boucheron; I bought some and it was superb. I had some leftover beets that I added to a smoked salmon nicoise and it was very good w/ that as well. Great recipe!
After making this the other night, I would love to say that I was speechless but rather than that, I actually could not shut up about it. Normally one to sit back modestly and accept any compliments (as if I was smart enough to create this dish), after 1 bite I said to my wife that I may have just found my "last meal." Thank you for a wonderful, perfect recipe that I will make for a lifetime!
I love beets with goat cheese and recently made this recipe. Also wanted to offer a suggestion related to the previously mentioned honeyed goat cheese. An appetizer that friends love is goat cheese with honey generously drizzled on top. Chop fresh mint leaves and top off the cheese and honey.
I made this for dinner a few weeks ago. It was divine. Instead of Boucheron, we used Trader Joe's honeyed goat cheese (surprisingly good....you can barely taste the honey but it does something magical to the cheese). I love this recipe!
This recipe is great! I had manchego instead of bucheron.simply amazing!
these look amazing. any vegetable caramelized with shallots and butter is a WINNER!!
I love beets, and this recipe is truly a winner! My daughter prepared it this weekend and (since I had no Bucheron in the fridge) served it with Monterey goat cheese from Rawson Brook Farm (in Monterey, MA). She also made farro with roasted shitake mushrooms and parmesan. Both were excellent accompaniments to NY strip steaks cooked quickly in a cast iron pan. Thank you, food52, for all the wonderful recipes!
Droplets of good balsamic vinegar on top set this dish up from good to really good!!
fantastic. i made it with some chardonnay lying around and paired it with plain yogurt. wonderful!
Loved this. Used a mix of three random cheese in the fridge instead (feta, gouda, cheddar) and it worked out just as well.
Just bought a bunch of golden and red beets from our local market; looking forward to making this recipe tonight - the carmelized beets with the Bucheron cheese on the side looks delicious!! Yumm....
It seems the peasants don't have it so bad. Saving.
Made this last night and loved it. I had fallen into a rut of always making beets the same way -- wedges par-boiled then roasted, greens reserved for later. Nice to have a new all-in-one method, with a sweet result.
Finally made this recipe and it is amazing! Perfect in every way!
Go to the website for Cowgirl Creamery and order it from them! Yummy! www.cowgirlcreamery.com/
It is also a fun place to visit if you are ever in Northern CA. Point Reyes is the most preserved landscape in this area of CA. Tamales Bay is the cleanest and the oysters coming from here are some of the most delicious in the world. So it seems, is the cheese. Happy Cows, Happy Cheese eaters....Bon Appetite!
I hope you can find it. It's a more common cheese than you might think. Nice grocery stores (like Wegmans and Whole Foods) usually have it and any good cheese counter should have it. Sometimes its spelled Boucheron, Bucherondin, or Boucherondin. All will do the trick :)
These were truly fabulous. Truly. Thank you and congrats on your winning recipe!
Congratulations! I am now very curious about Bucheron and will be on the look out.
Congratulations on a fabulous recipe. As a avid beet lover, I am doing this one tonight.
Made this last night-yum!
Thank you so much to everyone for the comments and support. This is probably one of the simplest things that I make, but also one of the most comforting and delicious. I should point out that it's also highly adaptable: sometimes I use all red beets or all golden. If I don't have shallots, I might throw in garlic or nothing at all. The Bucheron though, is for me, the thing that makes this dish. The way the rind starts to melt, the gooeyness of the center, with the sweetness of the beets, and the crustiness of the bread..... ahhh. PS My favorite bread to eat with French Peasant Beets is "Billy Bread" an artisanal spelt-wheat-white loaf made here in Richmond, VA.
Off to WF for lunch and some Bucheron cheese!
I just made something like this last week and I love using the beet greens with the beet root. The Boucheron Cheese is a nice touch!
If I can have this for lunch or dinner then I want to be a French peasant too. :)
this recipe will make a non beet lover like myself a convert!
This looks very delicious! I am looking forward to trying it -- have a big bunch of gold and red beets in my fridge at this very moment. thanks for a great recipe!
The beets are so sweet and the Bucheron melts in your mouth! Beth
I am so honored to be nominated. This really is my favorite way to eat beets and makes "our vegetarian dinner for two" rotation almost every other week.
YUM! can't wait to try this.
Simple, yet fantastic. Caramelizing the beets with shallots and butter brings out the sugar in the beets so well. I literally could not stop eating this during filming.
Congrats Amy! These look wonderful with the cheese.
simple but oooohhhh so good. Can't wait to try this.
Stephanie is the Head Recipe Tester of Food52.
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Amanda scrubs a beet with her nifty hand-held scrubber.
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Beets waiting at the bus stop.
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Swiss chard taking a bath.
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Merrill gives it a good swish to release any grit clinging to the leaves.
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Merrill always cooks wearing this loving expression.
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Merrill chops leaves. Amanda slices beets. And a ghost minces the shallot.
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Shallot happily bubbling in butter.
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Now you stay on your side and we'll stay on ours!
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The yellow beets inevitably get stained pink from the red beets.
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When the beets are caramelized and cooked through, you start adding the greens. You may need to do this in batches if the greens are bountiful.
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You cook the greens for a few minutes, turning them often so they wilt evenly.
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Then you add a little white wine and cover the pan. And if you don't have a proper lid, a baking sheet does the trick!
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Seriously amazing! I've tried this recipe several times now and have had nothing but amazing results each time. It's great for company but also easy enough to do on a weekday.