Description
Forget canned beets and make this colorful dish with Swiss chard, shallots and creamy cheese. Roast and glaze the beets with a bit of red wine, then add the beet greens and some chard for texture.
Ingredients
Scale
- 4–6 beets (with greens)
- 1 bunch Swiss chard
- 1 shallot, minced
- salt + freshly ground pepper
- 2 tablespoons white wine
- 2 tablespoons veggie broth
- you favorite cheese, to serve
Instructions
- Scrub and peel the beets. Remove the greens and coarsely chop. place the greens in a large bowl and set aside. Slice beets into 1/4 inch thick rounds.
- Remove the stems from the swiss chard. Coarsely chop the chard and place in the bowl with the beet greens,
- Add some oil or cooking spray to a large skillet. Add in the shallots and sautee over medium high heat until slightly golden, about 3 minutes. Add beet rounds to the shallots. Crack some pepper and a dash of salt over the beets.
- Reduce heat to medium low and sautee beets, turning over so they cook evenly. Cook for about 15 minutes, or until the beets are begnning to glaze and become tender, Add in the greens and chard. Cook for about 5 minutes,stirring often, then add wine and cover.
- Cook until greens are wilted, adding broth if necessary. Cook until the liquid is mostly absorbed into greens. Add additional salt and pepper to taste.
- Transfer the beets to a beautiful shallow bowl for serving. Garnish with a generous amount of cheese, crack some fresh pepper over the dish, and devour.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side