Beets With Stout And Sauteed Beet Greens Recipe

1. 1

   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),

2. 2

   or possibly till they are tender.

3. 3

   Drain the beets and under the cool running water slip off and throw away their skins and stems.

4. 4

   In a skillet bring to a

5. 5

   boil the stout and the vinegar and whisk in 2 Tbsp.

6. 6

   of the butter.

7. 7

   Stir in the beets, quartered, add in the salt and pepper to taste, and keep the beets hot, covered.

8. 8

   In a large skillet heat the remaining 2 Tbsp.

9. 9

   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.

10. 10

    Arrange the greens around the edge of a platter and mound the beets in the center.

* Per serving · 4 servings · Values may vary.

No additional tips available.