French Peasant Beets

• 4 to 6 beets with greens (I like a mixture of golden and red beets)
• 1 bunch Swiss chard, rinsed and dried
• 3 tablespoons unsalted butter
• 1 shallot, minced
• Salt and freshly ground black pepper
• 2 tablespoons white wine (Muscadet is my preference)
• 1/2 pound Bucheron (at room temperature), cut into 4 wedges
• Crusty peasant-style bread (warmed in the oven)

1. 1. Scrub and peel the beets. Remove the greens, wash and dry them, and chop coarsely. Set the greens aside in a large prep bowl. Slice the beets into 1/4-inch rounds.
2. 2. Remove the ribs from the Swiss chard and coarsely chop the ribs. Toss the leaves and ribs into the bowl with the beet greens.
3. 3. In a large saute pan, melt the butter and saute the shallot over medium heat until softened.
4. To find the right cheese, Amy NB said: "Nice grocery stores (such as Wegmans and Whole Foods) usually have it, and any good cheese counter should have it. It can be spelled Boucheron, Bucherondin, or Boucherondin. All will do the trick."
5. Amy NicholsBelo is a cultural anthropologist from Richmond, Virginia.
6. Her favorite entertaining tip: "When hosting an event where guests will be contributing dishes or beverages, provide a theme (tapas, sixties hors d'oeuvre, Latin) to avoid a meal that's more 'church basement potluck' than party."
7. Here's her blog: Amy Cooks and Brad Does the Dishes (www.amycooksbraddoesthedishes.blogspot.com).
8. deensiebat: "Made this last night and loved it. I had fallen into a rut of always making beets the same way-wedges parboiled, then roasted, greens reserved for later. Nice to have a new allinone method, with a sweet result."
9. romanolikethecheese: "Droplets of good balsamic vinegar on top set this dish up from good to really good!!"

beets, swiss chard, unsalted butter, shallot, salt, white wine, bucheron, crusty

Taken from www.epicurious.com/recipes/food/views/french-peasant-beets-388612 (may not work)