Weeknight Cooking

Dinner Tonight: French "Peasant" Beets + Lazy Mary's Lemon Tart

December  3, 2012

We're feeling a bit French today, and we thought you might be too. What'll be on our tables tonight? We're getting our vegetables in (and greens too, please) with Amy_N-B's perfectly Parisian, earthy French "Peasant" Beets. Eaten with a glass of Sancerre on the side, we could easily stop there, but tonight, we're skipping happily along to dessert. Because our night wouldn't be truly French without a little sliver of something sweet, now would it? 

The Menu 

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

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French "Peasant" Beets by Amy_N-B

Lazy Mary's Lemon Tart by dymnyno 

The Grocery List

1 bunch beets with greens 
1 bunch Swiss chard 
1 Meyer lemon
A round of Bucheron cheese 
Crusty bread 

If your pantry isn't already stocked with butter, shallot, superfine sugar, vanilla, eggs, and flour, add those to your list! And you'll need to spare a few tablespoons of that white wine you're drinking, too -- if you don't have a bottle to open, you'll need one. 

The Plan 

1. In the world of prepping, natural order is sometimes disrupted. Here, it's dessert first. Blend all of your ingredients, pour into your tart shell, and bake for 40 minutes. Let cool, and try not to sneak a taste. 

2. Now, it's on to the veggies: scrub, peel and slice your beets. Chop their greens, and then do the same with your chard. 

3. Get a sauté pan all nice and hot, let your butter and shallots make friends, and then in go the beets.

4. When things start to smell good, about 15 minutes later, add in your greens, wait, take a sip of wine, then give one to your beets. You're in the home stretch. 

5. Pile your plate high with your root vegetables. Add a hunk of bread and cheese for good, French measure, but don't forget what's next -- you'll want to save a little room for that tart. 

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See what other Food52 readers are saying.

  • BamaLori
  • JadeTree
  • Elizabeth Detrich
    Elizabeth Detrich
Kenzi Wilbur

Written by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.


BamaLori December 3, 2012
This looks delightful, but my first gluten free crust I tried to do on Thanksgiving didnt turn out so well, but I'll have to keep trying! I love the way you wrote down the directions for us; all great meals revolve around a glass of wine during prep right? Now, about that crusty bagette I miss so much...well, I'll figure something out, maybe some homemade grain free crackers might do!
Elizabeth D. April 21, 2019
BamaLori - when you made the gluten-free crust, how did you make it, what ingredients did you use and what went wrong?
JadeTree December 3, 2012
I see that I was a fool to have already shopped this morning. Next week! Unless I slip off to the market in the afternoon...