Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams

    Sautéed Beets with Chard and Goat Cheese (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

      This dish features beets and chard with shallots and butter, all brought together with Bucheron, or other goat cheese. Grab some gluten-free bread and eat your heart out.


    Caption: Goat cheese. Image: CC--Rebecca Siegel

    Celiac.com 04/03/2019 - Butter and shallots join with beets and chard to perform a delightful dance in this tasty dish. The real star, however, is the Bucheron cheese. Other goat cheese will do in a pinch, but try to get the Loire river valley original. You’ll be glad you did.

    Ingredients:

    • 4-6 beets with greens
    • 1 bunch Swiss chard
    • 3 tablespoons butter
    • 1 shallot
    • 1 pinch Salt, or more to taste
    • 1 pinch Freshly ground pepper, or more to taste
    • 2 tablespoons white wine
    • 2 tablespoons water
    • 8 ounces Bucheron, or other goat cheese (at room temperature)
    • 1 loaf gluten-free bread, warm (I use Bread Sriously’s Gluten-Free Sourdough)



    Celiac.com Sponsor:




    Directions:
    Scrub and peel the beets. 

    Remove the greens and chop coarsely. 

    Set the greens aside in a large prep bowl. 

    Slice beets into ¼-inch rounds. 

    Remove the ribs from the Swiss chard and coarsely chop and toss into bowl with the beet greens. In a large sauté pan, melt butter. 

    Lightly sauté shallots. 

    Add beet rounds to the shallot butter mixture. 

    Crack some pepper over the beets and a toss on a pinch of salt. 

    Reduce heat and sauté beets, turning over to ensure even cooking. 

    Cook about 15 minutes until beets begin to glaze and become tender, then add greens and chard. 

    Sauté for about 5 minutes, then add wine and cover. 

    Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings. 

    Scoop greens and beets into a low shallow bowl. 

    Garnish with a wedge of bucheron, or other goat cheese, and some good gluten-free bread. 

    Add a dash of pepper over the entire dish.

    Edited by Jefferson Adams


    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Jefferson Adams
    Celiac.com 05/03/2016 - In many parts of the country, it's not uncommon to find some meat in your salad. This recipe tops fresh greens with sweet oranges, roasted beets and sliced Tri-tip steak.
    Ingredients:
    ½ to ¾ pound tri-tip steak 3 green onions 2-3 cups baby arugula or mixed greens ½ cup fresh cilantro leaves 1 teaspoon ground cumin 1 sweet orange, segments 1 ...

    Jefferson Adams
    Celiac.com 09/22/2016 - These simple endive appetizers will have your guests screaming "fancy!" while they happily make the plate disappear. Endive leaves and a few simple ingredients turn out one of the easiest, tastiest, most elegant appetizers.
    Ingredients:
    Endive leaves Goat cheese Bacon, crisp Pomegranate seeds Balsamic vinegar Roasted cashews, pecans or walnuts...

    Jefferson Adams
    Celiac.com 01/12/2017 - Beets are not only delicious, nutritious, and in season, they make a great centerpiece for this tasty, gluten-free vegetarian dish that is sure to please.
    Ingredients:
    4 - 6 fresh red beets, washed and trimmed 2 golden beets, washed and trimmed 1 bunch fresh arugula (about 1 ½ cups) 8 ounces of fresh hummus (or use ...

    Jefferson Adams
    Celiac.com 09/29/2018 - With berry season in full swing, this recipe will help you deliver a tasty, vibrant, refreshing salad in a heartbeat.  Strawberries, raspberries, blueberries and blackberries frolic with baby spinach, almonds, avocado, cilantro, and goat cheese to deliver a super-fresh summertime salad.
    Ingredients:
    9 oz baby spinach, torn 1 cup ...

  • Celiac.com Sponsor:

  • Forum Discussions

    I have taken Floragen 3 (now called Floragen Digestion) for 5 years with no problems. It is refrigerated, available as a capsule, and only availabel at pharmacies. 
    I was wondering what is the safest probiotics my sister said to take FloraTummys 50 High Potency Probiotic, it says gluten free but is not certified and I am super sensitive I asked the Drs and none of them have me a direct answer I want ...
    Three months after my diagnosis, I fractured two vertebrae doing NOTHING!  Found out that I had osteoporosis.  So, I spent the next six months doing just gentle exercise and stayed off my bike for a year.   I never did a full marathon, b...
×
×
  • Create New...