Name: French "Peasant" Beets
Yield: Serves 2 as an entrée, 4 as a side dish
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)

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French "Peasant" BeetsSarah Shatz

A&M: When Amy N-B told her husband that she came up with this dish as an homage to a simple French peasant dinner, he teased her: "What peasants eat Bucheron cheese and drink Muscadet with their beets?" "Um, French ones?" Well, in our next life, we'd like to be French peasants, or at least eat like them. We have a soft spot for beet recipes that utilize both the sweet root and minerally tops. Here, Amy N-B has you caramelize slices of yellow and red beets (we used four large beets total; might do three next time) and then add a mix of beet tops and Swiss chard, cooking them just enough to wilt. You'll love the dish at this point, but you'll be riveted if you serve it with a soft Bucheron and good country bread.

Recipe notes

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