Sautéed Beet Greens and Caramelized Shallots Served with P

Boston Life Magazine presents this signature preparation of Sautéed Beet Greens and Caramelized Shallots Served with Peppered Goat Cheese Topped with Sweet Maple Dressing. Handcrafted with traditional culinary care, this dish pairs authentic regional flavors with seasonal farm produce.

Recipe Overview & Technique

Ingredients

• 1 bunch young beet greens
• 2 shallots, sliced
• 1 Tbl. brown sugar
• 1 goat cheese log cut in slices and covered in cracked black pepper
• 1 cup each, carrots and peppers, diced
• 2 oz. malt vinegar
• 4 oz. extra virgin olive oil
• a sprinkling of fresh thyme
• 1 Tbl. pommery mustard
• salt to taste

Step-by-Step Instructions

1. 1. **Prepare Pan:** Pour 1 cup water into the bottom of the Instant Pot and insert the silicone/metal trivet.
2. 2. **Prep Batter:** Mix ingredients and pour into a heat-safe springform pan or ramekins covered with foil.
3. 3. **Pressure Steam:** Lower onto trivet, lock lid, and cook on **High Pressure for 20 minutes**.
4. 4. **Release & Cool:** Perform a **10-Minute Natural Release**, then unwrap and cool.