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French “Peasant” Beets

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Introduction

Discover the rustic charm and nutritional bounty of a timeless “Peasant” Beet recipe. This delightful dish marries the earthy sweetness of beets with classic French flavors, promising to enhance your culinary repertoire.

Tips for this Recipe

To elevate your “Peasant” Beet experience: ensure fresh ingredients for optimal taste and texture. Use a combination of golden and red beets to balance flavors. Gently handle the Swiss chard by rinsing without soaking, maintaining its vibrant color.

Why you will love this recipe

This “Peasant” Beet dish is a celebration of simple yet profound flavors that pay homage to French cuisine. It’s not just about taste—it’s about embracing tradition with health-conscious choices, making it an irresistible addition to your meals.

Ingredients

  • 4 to 6 beets with greens (a mix of golden and red)
  • 1 bunch Swiss chard, rinsed and dried
  • 3 tablespoons unsalted butter
  • 1 shallot, minced
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons white wine (preferably Muscadet)
  • 1/2 pound Bucheron cheese, cut into 4 wedges
  • Crusty peasant-style bread

Advised equipment

Embrace the art of beet preparation with these essential tools: a High-Speed Hand Crank Juicer for fresh juice, Microplane Grater for finely grating skins, Electric Beet Peeler for efficient peeling, Mandoline Slicer for precise slicing or julienning, and more.

History of the recipe

The “Peasant” Beets dish draws its inspiration from traditional French peasant cuisine. It embodies the essence of simplicity and resourcefulness that defined the culinary practices in rural France, where every ingredient was cherished for both flavor and sustenance.

Fun facts about this recipe

The “Peasant” Beet dish is a testament to sustainable cooking practices. Incorranate with Swiss chard, an excellent leafy green that complements the beets’ earthiness. Bucheron cheese adds a touch of sophistication and creaminess without overpowering the natural flavors. Beetroots have been celebrated in France for centuries due to their versatility, medicinal benefits, and vibrant color—a true feast for both the palate and the eyes.

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French "Peasant" Beets

French "Peasant" Beets

amanda

Equipment

  • High-Speed Hand Crank Juicer - Efficiently extract juice from fresh beets, ensuring maximum nutrient retention.

  • Microplane Grater - Perfect for finely grating the skin of beets to use in various recipes.

  • Electric Beet Peeler - Speeds up the peeling process without wasting much of the beet itself, ideal for achieving uniform results.

  • Mandoline Slicer - Offers precise slicing or julienning capabilities, useful for creating evenly cut beet strips.

  • Kitchen Scissors with Vegetable Cutting Blades - Ideal for trimming and cutting beets without the need to peel them first if preferring that method.

  • Stainless Steel Food Processor - Can chop, blend, or puree beets efficiently into various sizes, useful for a range of recipes beyond juicing.

  • Microfiber Beet Prep Sponge - Designed to remove dirt and debris from beets without staining kitchen tools.

  • Stainless Steel Cutting Board with Grid Pattern - Helps in holding the beets steady while cutting, making the process safer and more efficient.

  • Beet Peeler Attachment for Hand Blender - Simplifies peeling large quantities of beets directly from their container without moving them around excessively.

  • Stainless Steel Vegetable Trimmer with Slicer Blade Set - For those who prefer to prep and cut beets in bulk, this tool is both efficient and versatile.

  • Silicone Food Scrap Bag - Helps keep your kitchen clean by collecting peelings and scraps as you prepare beets or other vegetables.

Ingredients

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

  • 1 bunch Swiss chard, rinsed and dried

  • 3 tablespoons unsalted butter

  • 1 shallot, minced

  • Salt and freshly ground black pepper

  • 2 tablespoons white wine (Muscadet is my preference)

  • 1/2 pound Bucheron (at room temperature), cut into 4 wedges

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

Instructions

1

Instruction 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

Instruction 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

Instruction 3

In a large sauté pan, melt the butter and sauté the shallot over medium heat until softened.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

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.
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