Fall is just around the corner! And after fresh, juicy vegetables all Summer long, it’s that delicious time of the year to relish in all kinds of root vegetables… and today’s recipe is all about beets! In this Fall-perfect dish, beets are braised in white wine until sweet and tender, mingled with chopped kale, goat cheese and crusty bread.
It is a simple, unfussy side-dish or light dinner, and it’s a wonderfully different way to enjoy beets.
A dish inspired by the “Betteraves à la Poitevine”
The inspiration for this recipe comes from the “Betteraves à la Poitevine”. This traditional dish hailing from Poitou, in west-central France, is utterly famous in France. It features beet slices cooked in an onion roux and then deglazed in wine vinegar. You’ll often find them accompanying rice, potatoes and meats.
My version of it is a little earthier, with the beets sauteed in a garlic and onion roux, deglazed in both white wine and wine vinegar, and finally completed with chopped kale. I also suggest you enjoy it with a side of crusty bread and goat cheese, which is a perfect pairing with beets.
How to make these Poitou-Style Braised Beets with Kale
The recipe starts by washing, peeling and slicing the beets. You should wear gloves for this step, or your hands will be purple and stained for days.
You then wash, drain and remove the ribs from the kale and chop it coarsely. When in season, you can substitute the kale with fresh spinach, Tuscan kale or even Swiss Chard. Any kind of leafy green will work great in here, and bring a perfect bitterness to this dish.
The recipe continues with building a roux in a large pan (ensure that this pan has a lid you can use with it). Caramelized onions, garlic, flour and butter are cooked until golden. Beet slices are then added and de-glazed in white wine and wine vinegar.
With the lid on, beets are slowly braised in the liquid until tender. For this step, use a pointy knife to test the tenderness of the beets – I’ll let you decide how you like your beets: slightly tender to utterly tender. Finally, the chopped kale is added, and stirred until wilted.
My Cooking tips:
- You can opt for red beets, yellow beets or a mix. Make sure you wear gloves (ie.plastic or latex gloves) when peeling the beets or your hands will be stained for days.
- I love the earthiness and texture of kale in this dish, but you can substitute them for in-season fresh spinach, Tuscan kale or Swiss chard leaves (all ribs removed and leaves chopped).
- For the goat cheese, choose a good Bûcheron if you can or an unripened goat cheese such as this one from Soignon, which is widely available in grocery stores in the US/Canada.
I hope you’ll love these Poitou-Style Braised Beets with Kale. They make for a great side to accompany poultry or pork, or a great dinner on their own served alongside goat cheese with crusty bread.
You may also like:
- French Lentil Soup
- Provence-Style Tomatoes with breadcrumbs
- Eggplant Toasts with Goat Cheese and Walnuts
Did you make this recipe?
I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench and hashtag it #pardonyourfrench. Bon Appetit!
9 comments
Hi when should we add olive oil ? Thank you in advance
Hi! The Olive Oil is simple drizzled over the finished dish before serving (referred in the recipe as EVOO). Happy cooking!
Hi Audrey, I very much enjoyed making this dish. Great colour and flavours. It went superbly with Cavallo Nero, which I have growing at the moment. I will definitely make this again. Just one issue that I found was the quantity of flour. 17g produced a very thick sauce even after I added the best part of half a bottle of white wine. Obviously personal preference plays a part but I would be tempted to omit the flour in my next batch.
Thank you for your feedback David! Glad to hear you enjoyed this dish. Other readers will appreciate your note on the thickness of the sauce – I think both options (with or without flour) are delicious 🙂
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Hello Audrey! This recipe is very original and delicious! I really enjoyed cooking it and even more eating it! The only bad thing is that the beet stains a lot! Thank you for sharing it!
Thank you for your feedback Isabel!
Hello. I am not a fan of Goat Cheese. I find it awful, I have no idea why.
Would anyone have an idea of what to sub, to me there is no sub for the plastic taste of goat cheese….I know a weird sense of taste.
Thank you
Goat’s cheese has a very distinct taste, and some can find it unappealing. To be honest, my husband was never a fan until he tried some different variations of it here in France that were milder. He didn’t care for the ones back in Canada.
That being said, I know some people have used feta in place of goat’s cheese. It would make the dish quite inauthentic, but could potentially work. Ricotta might be the absolute best bet, in my opinion. Again, not authentic by any means, but I feel ricotta could pair well with the beets.
Good luck, and if you find something that works, I would love to hear about it!