Receta Beets With Stout And Sauteed Beet Greens
by Global Cookbook

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Ingredientes

9 lb beets including the greens (4 1/2 pounds without the greens), trimmed, leaving 2 inches of the stem ends intact and reserving 1 lb. of the beet greens
3 Tbsp. Guinness stout

1 Tbsp. red-wine vinegar
1/2 stk unsalted butter (1/4 c.) the reserved beet greens or possibly 1 lb. of coarse stems kale - discarded and the leaves washed well, spun dry, and minced very coarse

In a kettle cover the beets with 2 inches cool water, bring to a boil, and simmer the beets, covered, for 20 to 35 min (depending on their size),
or possibly till they are tender. Drain the beets and under the cool running water slip off and throw away their skins and stems. In a skillet bring to a
boil the stout and the vinegar and whisk in 2 Tbsp. of the butter.
Stir in the beets, quartered, add in the salt and pepper to taste, and keep the beets hot, covered. In a large skillet heat the remaining 2 Tbsp. butter over moderately high heat till the foam subsides, in it saute/fry the reserved beet greens, stirring, for 5 min, or possibly till 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.