I, along with about 26 other people, was treated to a bus tour of three of our local Saturday farmer’s markets here in Atlanta.
It was great fun, and I came away with some beautiful, and colorful beets. The other morning I made a beet green smoothie for breakfast, and the next evening I made this French Peasant Beet recipe from Food 52, which was adapted from this original recipe using the ingredients I had on hand. It was quite delicious, and will be a staple in my beet repertoire. I had also bought some rainbow chard, so this was perfect. I paired it with a nice grilled pork chop from Niman Ranch.
French Peasant Beets
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This beet recipe uses the beet greens as well as the root.
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.
Remove the ribs from the swiss chard and coarsely chop and toss into bowl with the beet greens.
In a large sauté pan, melt butter. Sauté shallots.
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 sauté beets, turning over to ensure even cooking.
About 15 minutes later when beets are beginning to glaze and become tender, add greens and chard. Sauté for about 5 minutes, then add vermouth. Cook until greens are wilted. Allow liquid to be mostly absorbed into greens, adjust seasonings.
Serve the greens and beets with your protein of choice. Sprinkle the feta cheese over the beets. Crack a little bit of pepper over the entire dish.