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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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 71g | |
| Calories 408 | |
| Calories from Fat 403 | 99% |
| Total Fat 45.83g | 57% |
| Saturated Fat 29.02g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 7mg | 0% |
| Potassium 19mg | 1% |
| Total Carbs 0.07g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.49g | 1% |
