6th harvest

Happy rainy Monday morning everyone!

We had a lovely bountiful harvest for you this week, with peas, lettuce, swiss chard, kale, broccoli, juicy big carrots, potatoes, beets and beet greens. And while I was planning on posting a recipe that focuses on potatoes for you this week (since they’re so delicious and healthy and versatile), I got completely sidetracked by this mouth-watering recipe that incorporates three of your bin’s veggie selections for the week (if you count the beets and green separately):

French “Peasant” Beets from Food52.com:

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 [ed. note: any goat cheese will do] (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 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.
  6. 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.

A couple of notes on this recipe: The testers recommended using 3 beets instead of 4, and the author commented that sometimes if she doesn’t have shallots she’ll substitute a bit of minced garlic or that the recipe tastes just fine without shallots or butter. A separate, awesome note about Food52.com is that it has Cooking View for each recipe! If you’ve got any kind of computer access in the kitchen this will really make things easier for you.

I’ll just have to get to the potatoes next week, I guess!

 


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