Feta in chard with beetroot and wine sauce

Ingredients for 4 servings:

• 350 g raw beetroot
• 2 tbsp crème fraîche
• 125 ml wine (red or white)
• 1 tbsp butter
• 1 small onion(s)
• 400 g feta cheese
• 750 g chard
• some sweet paprika powder
• salt and pepper
• tarragon

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

Clean the beetroot and cook it unpeeled in salted water for 40 minutes. Meanwhile, clean the chard and remove the stalks. Blanch the leaves in plenty of salted water for one minute. Drain, spread out on kitchen paper, and season with pepper. Cut the feta into four equal pieces and sprinkle with paprika. Then tightly wrap 2-3 chard leaves around the stalks. Steam the parcels in a colander or steamer basket over boiling water in a covered pot for 15 minutes. Peel the cooked beetroot and cut into sticks. Dice the onion and sauté in hot butter until translucent. Pour in the wine and season well. Stir in the crème fraîche. Add the beetroot sticks and bring to a boil briefly. Serve the sauce and chard parcels. Garnish with tarragon, if desired. Serve with crispy rosemary potatoes.