Beet Salad in a Buttery Wine Sauce

Beet Salad in a Buttery Wine Sauce

Don’t let your childhood haunt you.

It’s time you exorcised the scary memory of beets that turned you off to this healthy vegetable years ago. And this is just the recipe to do it.


You cook the beets with a shallot in butter before adding the Swiss chard.


Sautéed in a buttery, white wine sauce and served with a slab of goat cheese and some French bread, this dish can be served as a full meal. The Swiss chard provides a light balance to the deep, earthy flavor of the beets.


cut up beets
Slice the beets about 1/4-inch thick. I made this with golden beets but you can use red or a combination of both.


Hailed as a superfood, beets are high in nutrients and low in calories. They have been credited with a variety of health benefits including keeping blood pressure in check; fighting inflammation; improving digestive health; supporting brain health; and improving athletic and sexual performance.


Beet salad in a bowl and on a plate
With goat cheese and bread, this makes a good meal.


So when your mother told you, you couldn’t leave the table until you finished your beets, she was looking out for your health. Too bad she didn’t have this recipe.


Beet Salad in a Buttery Wine Sauce

July 26, 2019
: 2 for a meal; 4 for a side dish.
: Easy


  • Beets, 4-6, red, golden or a mixture with greens.
  • Swiss chard, 6-10 large leaves.
  • Butter, 3 tablespoons, unsalted.
  • Shallot, 1, minced.
  • Salt and pepper, to taste.
  • White wine, 2-4 tablespoons.
  • Goat cheese
  • French bread, get a good crusty loaf if you can.
  • Step 1 Clean and peel the beets. Chop off the greens and wash them before chopping them. Set the greens aside and slice the beets into 1/4-inch rounds.
  • Step 2 Remove the ribs from the Swiss chard. Chop up the ribs and add them to the greens.
  • Step 3 Melt the butter and cook the shallot over medium heat until soft.
  • Step 4 Add the beets, a pinch of salt and some pepper. Reduce the heat and sauté the beets, turning them over, until they glaze over and become tender (about 15 minutes).
  • Step 5 Add all of the greens and sauté for another 5 minutes. Then add the wine and cover the pan. Cook until the greens are wilted (add water or more wine if necessary). Allow the liquid to be mostly absorbed by the greens. Add salt and pepper if needed.
  • Step 6 Serve in a shallow bowl with a generous slice of goat cheese and french bread.

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