As promised I am putting my Peasant Beet dish on my blog in honor of my heroes Sam and Hunter for taking down Goliath. See story here. I mean if it can entice a man to cut down a 50 foot tree, well that’s quite a dish! The heroes enjoyed their beet dish this weekend straight from the garden. I like this dish because it uses the beet roots and the green tops. I am one that doesn’t like to waste a thing so this recipe is truly just like a peasant would cook it; utilizing every part of the plant. I have to say that while you can make the dish just fine without sausage, my meat eaters really like the addition of a good sausage on top. I have to also add that a side of Gouda cheese and Rosemary herb bread really make the dish. Not exactly peasant fare, but then I guess it all depends if the peasant owns a cow and flour to make bread and has a Rosemary plant growing in their front yard! Enjoy beets in a new way!
- 4-6 beets with greens
- 1 bunch Swiss chard
- 3 tablespoons butter or bacon grease
- 1 red onion
- 2 cloves of garlic
- Salt to taste
- Freshly ground pepper
- 2 table spoons red wine(a splash for the dish, a splash for the cook)
- 3 links of your favorite sausage
- Gouda Cheese
- Crusty bread warmed in oven
- Scrub and peel beets. Remove greens from stem 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
- Chop Swiss chard ribs to pieces
- In a large saute pan, melt butter or bacon grease, saute onion, garlic and Swiss chard ribs.
- Move veggies to the sides and cook sausage links in middle of pan, when almost done remove and set aside to slice into bite size pieces.
- Add beet rounds to the pan, Crack some pepper over the beets and toss on a pinch of salt.
- Add wine(red or white) whatever you like. Have a bit for yourself.
- Reduce heat and saute beets, turning over to ensure even cooking.
- About 15 minutes later when beets are beginning to glaze and become tender, add greens and chard. Saute 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.
- Add sliced sausage over all and toss.
- Serve with a crusty bread and Gouda cheese.
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