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Beets in Guinness with Beet Greens

Created by Shadows1 on September 23, 2013

9 pounds beets (fresh - including the greens, 4 1/2 pounds without the greens, trimmed, leaving 2 inches of the stem ends intact and reserving)
(1 pound of the beet greens)
3 tablespoons beer (Guinness)

1 tablespoon vinegar (red wine vinegar)
1/4 cup butter, unsalted
The reserved beet greens or 1 pound of kale, coarse stems discarded and the leaves washed well, dried, and chopped very coarse

Step 1: 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.
Step 2: Drain the beets and under the cold running water slip off and discard their skins and stems.
Step 3: In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter.
Step 4: Quarter and stir in the beets, add the salt and pepper to taste, and keep the beets warm, covered.
Step 5: In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it sauté the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste.
Step 6: Arrange the greens around the edge of a platter and mound the beets in the center.
Step 7: Serves 8.