Recipe - Beets With Stout And Sauteed Beet Greens

9 pound Beets including the greens;
(4 One half pounds
; without the
; greens), trimmed,
; leaving 2 inches of
; the stem ends
; intact and
; reserving 1 pound
; of the beet greens
3 tablespoon Guinness stout
1 tablespoon Redwine vinegar
One half Stick unsalted butter; (1/4
cup)
The reserved beet greens or
1 pound of; coarse stems
; kale, discarded and the
; leaves washed well,
; spun dry, and
; chopped very coarse

In a kettle cover the beets with 2 inches cold water, bring to a
boil, and simmer the beets, covered, for 20 to 35 minutes (depending
on their size), or until they are tender. Drain the beets and under
the cold running water slip off and discard their skins and stems. In
a skillet bring to a boil the stout and the vinegar and whisk in 2
tablespoons of the butter. Stir in the beets, quartered, add the salt
and pepper to taste, and keep the beets warm, covered. In a large
skillet heat the remaining 2 tablespoons butter over moderately high
heat until the foam subsides, in it saute the reserved beet greens,
stirring, for 5 minutes, or until they are tender, and stir in the
salt and pepper to taste. Arrange the greens around the edge of a
platter and mound the beets in the center.

Serves 8.

Gourmet March 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.