< Return to Seasonal Recipes

Pan Seared Beets with Shallots & Chard


1 bunch red beets with greens
1 bunch white beets with greens
1 bunch rainbow chard
3 tablespoons butter or olive oil
1 shallot, sliced
Salt & fresh ground pepper
2 tablespoons vegetable broth
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 rounds. Cut rounds in half.
  2. Remove the ribs from the chard leaves and chop, set aside. Roughly chop the chard leaves.
  3. In a large skillet melt 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 broth, cover the pan and cook until all the greens have wilted. Add more broth 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.