Thursday, April 1, 2010

Farm Fresh Beets with Spinach

I get beets regularly in my CSA farm box. Usually I roast them and slice them for salads. Recently, I saw a recipe for peasant beets, where they were sautéed instead of roasted. I decide to give it a try and the results were definitely worth the effort. You can substitute wine for chicken broth and crumble some feta cheese over the finished dish for an over-the-top presentation.

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

2 tablespoons butter
1 large shallot, peeled and thinly sliced, about 2 tablespoons
6 to 8 medium beets, scrubbed, peeled and sliced into 1/4-inch disks
½ pound fresh spinach leaves chopped, about 2 cups
1 teaspoon coarse salt
½ teaspoon coarse ground pepper
1 cup home made chicken broth, or prepared low sodium chicken broth
Melt the butter in a large sauté pan over medium high heat. Add the shallot and cook until soft, about 2 minutes. Add the beets; reduce the heat to medium and simmer until the beets are soft, about 15 minutes.
Add the spinach and pour in the chicken broth. Simmer until the veggies are soft and most of the liquid has been absorbed, about 5 minutes more. Season with salt and pepper.

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