One-Pot Wonders
French "Peasant" Beets
Popular on Food52
75 Reviews
Britshaehemi
June 29, 2021
Hello all. 👋 I got this recipe from my Alexa when asking, "what's a great recipe for beets.?" It was the 3rd or 4th suggestion. The name caught my attention. So I started. Instead of peeling, I left it on. We all know how hard it is to cut lol. Once done I used one table spoon of butter and sautéed the shallot and put in the beets. Added olive oil to the mix and some garlic. Pepper and salted Once done I used the greens from the beet and added the white wine. Ehh, nothing special from publix. Let it sit and my kid came 🏃♂️ running, mouth watering. I heated some oag bread made it crispy. It was Spectacular!!! Thank you so much for this. ♡ I will be making again soon.
Danielle E.
June 30, 2019
This is AMAZING!!!! I am using fresh beets from my garden, the ones that are red and white, and using the greens from them instead of Swiss chard. I added one glove of garlic and added zest of one lemon. Used goat cheese! I am in heaven!!!!! Thank you so much for this easy and delicious recipe.
Maaahia
March 12, 2019
A couple of years ago, when I was a poor student with a tiny kitchen and also a vegetarian I found this recipe, liked it A LOT and from then on made it at least once a week. It was always great, even with cheap wine and cheese (mozarella is not bad here) :) i need to add this back into my rotation... Thanks for posting!
K
September 8, 2018
This was amazing! I served it with a thyme and oregano risotto, added black kale to the greens and user choggia beets. My husband who hates both beets and kale said “wow”’after his first bite and cleaned his car late. So did my five year old. So happy I made enough for a another meal. Also, the whole meal only took me 40 minutes to make! Incredible!
Moema B.
July 12, 2018
So I have made this recipe a few times and every time it’s always beautiful. I don’t usually have bread with my beets because I just make some couscous from a box and a nice glass of wine. So delicious!!
Steve
March 4, 2018
I have friends coming over tonight for dinner. I'm making roast duck with apricot glaze and was looking for an interesting side dish and came upon this. People are coming soon, but I just sampled it and it is perfect.
Your husband should never ridicule you again.
Your husband should never ridicule you again.
Hannah S.
February 28, 2018
This is probably my favorite way to prepare beets, and I've made this recipe many times. I love how easy to make yet sophisticatedly flavored the recipe is. Also love a beet recipe that incorporates the greens without just throwing them in as a salad afterthought. Usually sub in goat cheese, and the last few times I've served on homemade bread (Alexandra Stafford's peasant bread - so easy and so good). Posted about it here: https://thankles.com/2018/02/27/cabbage-rolls-french-peasant-beets/
Susan
November 7, 2017
This is a wonderful basic recipe that leaves plenty of room for interpretation. I made this recipe in a black cast iron skillet with a pile of small beets from our garden. It took about 25 minutes of sauteeing and steaming to get the beets carmelized. We did not have any Bucheron, so served with chevre toasts and a poached egg. I added a pinch of chervil and fresh rosemary. The results were lovely! I will make this again.
Jan S.
September 25, 2017
You should proofread your recipes. This one is full of typos and misspellings. Looking forward to trying the dish!
judy
September 11, 2016
I like the skin on. The large slices allow plenty of surface area to absorb butter. I also toss these in a bowl with melted butter and a little garlic and roast in the oven. I add the greens at the last 5 minutes. I always make sure the greens are a beautiful as the roots. Love beet greens.
Millicent
August 31, 2016
We didn't have any chard, so it was less leafy but still delicious. For anyone wondering about which wine to use & possible substitutions, I didn't want to open a bottle just for this -- husband was drinking one of those trendy sour beers, so I used that instead, and it was great. The acidity keeps the beets from being too sweet.
Jess
August 27, 2015
Lovely dish! We skipped out on the cheese, and served this as a side dish to sherried sardine toasts with mashed avocado. I think next time I'll double the swiss chard -- I always want more greens, and this recipe can definitely handle them.
Melanie
June 21, 2015
These were amazing. Used spinach instead of Swiss Chard. Had Sauvignon Blanc in the fridge and used that. Also, organic goat cheese from Texas... Yummy.
Diane P.
October 6, 2014
Donna, I did peel and slice the raw beets so they'd absorb the butter and wine while cooking. It wasn't hard with a vegetable peeler and no more clean-up than peeling potatoes or carrots. I'm not sure how much flavor you'd lose if you roasted the unpeeled beets first, then peeled and sliced them, but that might be easier.
Donna
October 5, 2014
Am I missing something with this recipe? It says 'simple' but peeling raw beets and slicing them 1/4" thick is a task that is anything but simple!!!!! Not to mention the cleanup involved. How did everyone handle this part of the recipe?
Lucy
August 16, 2014
Tried this for dinner tonight and it was delish, but plenty for two without the chard and cheese. We added toasted walnuts to the mix and it was heavenly, with a great crunch
Fr3nch1e
July 27, 2014
Made this for lunch and it was great! Such a nice way to eat beetroot. We did not have the boucheron but I bet it is nice with it! I saw a comment suggering to put some mint leaves and I would try next time, the idea of beetroot and mint sounds nice
Diane P.
July 16, 2014
This was a hit last night, served as a warm salad after a first course of pan-fried scallops and risotto. Substituted chevre medallions for the boucheron because that's what my store had. We'll have the leftovers tonight with cucumber-yogurt salad.
heatheranne
April 16, 2014
This was tasty...of course, anything cooked in butter will be!
Re: trouble cooking them. I covered them, thinking that would help them soften up faster. It took more than 15 minutes, but not a ton more than that. I had it on medium heat.
Re: trouble cooking them. I covered them, thinking that would help them soften up faster. It took more than 15 minutes, but not a ton more than that. I had it on medium heat.
katie
March 29, 2014
No one else mentioned any difficulty cooking the beets. Mine were still not cooked through after 40 minutes of sauteeing them - even though mine were cut thinner than the ones in the pictures above. My shallots ended up burning after so long in the pan. I'm wondering if I had the heat too high? the beets too thin? I can imagine how good these would be if I could perfect the method.
cucina D.
November 7, 2013
This is how I have prepared my beets (both red and yellow) for years. I roast them until tender and sugary sweet. Peel, slice and dress with thinly sliced onion, fresh parsley, olive oil and red wine vinegar. I also include the greens, but love that this recipe uses Swiss chard too. A must try when I get my next freh bunch of beets from my farmers market.
skenny89
May 17, 2013
This is one of my absolute favorite recipes, I adore it so much and have been making it on the regular since its posting. Thank you so much for it
constanterratic
January 21, 2013
Excellent dish! I used feta and red wine instead (it was what I had on hand) and the beets and greens tasted amazing. I love this recipe!
ellenschade
December 4, 2012
I followed this recipe exactly, even found some locally produced boucheron-style cheese and it was fabulous. I will make this again and again, next time I'll share it with my husband!
garytoo
December 3, 2012
Tried this recipe, the wife and I loved it. The cheese we had was smoked gouda, the bread was ciabatta. It accompanied chicken with roasted carrots, and a glass wine. Will definently make again. The dish looked just as the recipe showed.
oregon C.
May 23, 2012
Finally made this tonight (had saved it a while ago) -- it was so very good! No bucheron to be found in our town but I'm addicted to a French triple creme available at Costco (Le Delice de Bourgogne) & the dish was perfection. I made the mistake of using it as a side for grilled steak & roasted green beans but next time will make it the entree!
foodieinthemaking
November 7, 2011
Seriously amazing! I've tried this recipe several times now and have had nothing but amazing results each time. It's great for company but also easy enough to do on a weekday.
elisa
October 4, 2011
I made this dish last night for a few friends, and we all could not stop commenting on how wonderful the dish was. It was superb, I can't wait to make it again! In addition to golden beets and regular red beets, I also used candy striped beets (aka "Chioggia" beets). And I had no Bucheron so I used a semi-firm goat cheese. These substitutions worked out fantastically.
Amy_N-B, thank you for sharing this recipe with us all!
Amy_N-B, thank you for sharing this recipe with us all!
isac
October 1, 2011
made it tonight. it was so good!! pure sweetness. i used fresh goat cheese and it worked really well.
will make it again. next time i will look for bucheron...
will make it again. next time i will look for bucheron...
Fran M.
September 4, 2011
Made these the other night and they lived up to all these beautiful comments. They were great !
LLStone
July 25, 2011
I also made this and my husband and I loved it. Because of your strong suggestion on the Boucheron; I bought some and it was superb. I had some leftover beets that I added to a smoked salmon nicoise and it was very good w/ that as well. Great recipe!
HereFishyFishy
July 23, 2011
After making this the other night, I would love to say that I was speechless but rather than that, I actually could not shut up about it. Normally one to sit back modestly and accept any compliments (as if I was smart enough to create this dish), after 1 bite I said to my wife that I may have just found my "last meal." Thank you for a wonderful, perfect recipe that I will make for a lifetime!
CDH
July 14, 2011
I love beets with goat cheese and recently made this recipe. Also wanted to offer a suggestion related to the previously mentioned honeyed goat cheese. An appetizer that friends love is goat cheese with honey generously drizzled on top. Chop fresh mint leaves and top off the cheese and honey.
zest I.
July 13, 2011
I made this for dinner a few weeks ago. It was divine. Instead of Boucheron, we used Trader Joe's honeyed goat cheese (surprisingly good....you can barely taste the honey but it does something magical to the cheese). I love this recipe!
artfulgourmet
April 13, 2011
these look amazing. any vegetable caramelized with shallots and butter is a WINNER!!
Leslie_
March 8, 2011
I love beets, and this recipe is truly a winner! My daughter prepared it this weekend and (since I had no Bucheron in the fridge) served it with Monterey goat cheese from Rawson Brook Farm (in Monterey, MA). She also made farro with roasted shitake mushrooms and parmesan. Both were excellent accompaniments to NY strip steaks cooked quickly in a cast iron pan. Thank you, food52, for all the wonderful recipes!
romanolikethecheese
January 15, 2011
Droplets of good balsamic vinegar on top set this dish up from good to really good!!
martadouglass
December 18, 2010
fantastic. i made it with some chardonnay lying around and paired it with plain yogurt. wonderful!
bottomupfood
August 13, 2010
Loved this. Used a mix of three random cheese in the fridge instead (feta, gouda, cheddar) and it worked out just as well.
J-Dizzle
June 22, 2010
Just bought a bunch of golden and red beets from our local market; looking forward to making this recipe tonight - the carmelized beets with the Bucheron cheese on the side looks delicious!! Yumm....
deensiebat
April 10, 2010
Made this last night and loved it. I had fallen into a rut of always making beets the same way -- wedges par-boiled then roasted, greens reserved for later. Nice to have a new all-in-one method, with a sweet result.
cafetrix
March 13, 2010
Go to the website for Cowgirl Creamery and order it from them! Yummy! www.cowgirlcreamery.com/
It is also a fun place to visit if you are ever in Northern CA. Point Reyes is the most preserved landscape in this area of CA. Tamales Bay is the cleanest and the oysters coming from here are some of the most delicious in the world. So it seems, is the cheese. Happy Cows, Happy Cheese eaters....Bon Appetite!
It is also a fun place to visit if you are ever in Northern CA. Point Reyes is the most preserved landscape in this area of CA. Tamales Bay is the cleanest and the oysters coming from here are some of the most delicious in the world. So it seems, is the cheese. Happy Cows, Happy Cheese eaters....Bon Appetite!
WinnieAb
March 11, 2010
Must. Find. Bucheron.
Amy_N-B
March 13, 2010
I hope you can find it. It's a more common cheese than you might think. Nice grocery stores (like Wegmans and Whole Foods) usually have it and any good cheese counter should have it. Sometimes its spelled Boucheron, Bucherondin, or Boucherondin. All will do the trick :)
lastnightsdinner
March 10, 2010
These were truly fabulous. Truly. Thank you and congrats on your winning recipe!
monkeymom
March 10, 2010
Congratulations! I am now very curious about Bucheron and will be on the look out.
dymnyno
March 10, 2010
Congratulations on a fabulous recipe. As a avid beet lover, I am doing this one tonight.
Amy_N-B
March 9, 2010
Thank you so much to everyone for the comments and support. This is probably one of the simplest things that I make, but also one of the most comforting and delicious. I should point out that it's also highly adaptable: sometimes I use all red beets or all golden. If I don't have shallots, I might throw in garlic or nothing at all. The Bucheron though, is for me, the thing that makes this dish. The way the rind starts to melt, the gooeyness of the center, with the sweetness of the beets, and the crustiness of the bread..... ahhh. PS My favorite bread to eat with French Peasant Beets is "Billy Bread" an artisanal spelt-wheat-white loaf made here in Richmond, VA.
cafetrix
March 8, 2010
I just made something like this last week and I love using the beet greens with the beet root. The Boucheron Cheese is a nice touch!
Justforlicks
March 8, 2010
If I can have this for lunch or dinner then I want to be a French peasant too. :)
coffeefoodwrite
March 5, 2010
This looks very delicious! I am looking forward to trying it -- have a big bunch of gold and red beets in my fridge at this very moment. thanks for a great recipe!
Amy_N-B
March 5, 2010
I am so honored to be nominated. This really is my favorite way to eat beets and makes "our vegetarian dinner for two" rotation almost every other week.
See what other Food52ers are saying.