My CSA box is filled with the most delicious beets, and for the last couple of months I’ve been taking advantage of their weekly delivery by making this amazing recipe my sister introduced me to. Butter + white win + cheese disguising beet greens and swiss chard?! Lord have mercy! While my lame night lighting doesn’t maker his look particularly appetizing, I highly suggest you give it a go sometime soon and I swear you won’t be disappointed!
- 4-6 Beets with greens (I like a mixture of golden and red beets)
- 1 bunch swiss chard
- 3 tablespoons butter
- 1 shallot, minced
- 2 tablespoons white wine
- 2 tablespoons water
- Bucheron Cheese (room temperature)
- Crusty bread (warmed in oven before serving)
- Scrub and peel the beets. Slice beets thinly and halve them.
- Remove the beet greens and chop coarsely. Set the greens aside in a large bowl.
- 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 beets 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/stirring them occasionally.
- Cook for 15 minutes or until beets are beginning 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 wedge of bucheron and some crusty bread.