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Pan Seared Beets with Shallots and Chard


1 bunch red beets with greens
1 bunch golden beets with greens
1 bunch rainbow chard
3 tablespoons butter or olive oil
1 shallot, sliced
Salt & fresh ground pepper
2 tablespoons white wine
2 ounces goat cheese, crumbled


  1. Remove greens form the beets, wash thoroughly, and roughly chop. Wash and peel beets. Cut the beets into ¼-inch wedges.
  2. Remove the ribs from the chard leaves and chop, set aside. Roughly chop the chard leaves.
  3. In a large skillet met the butter over medium-high and add the shallots and chard stem. Season with salt and pepper and sauté until softened.
  4. Add the beets and another pinch of salt and pepper. Reduce heat to medium and cook for about 15 minutes, stirring occasionally.
  5. Add the beet greens and chard leaves and cook for about 5 minutes.
  6. Add the wine, cover the pan and cook until all the greens have wilted. Add water if necessary. Cook until almost all of the liquid is gone.
  7. Transfer beet mixture on a serving plate, crumble the goat cheese over the top and add fresh ground pepper.