ROASTED BEETS WITH STOUT AND SAUTEED BEET GREENS (for six)
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12 beets, including the greens (if golden beets are available, they’re a good choice for St. Patrick’s Day)
3 tablespoons Guinness stout
1 tablespoon red wine vinegar
½ stick (1/4 cup) unsalted butter
the reserved beet greens or 1 pound kale, coarse stems discarded and the leaves washed well, spun dry and chopped very coarse
- Preheat oven to 400*.
- Trim the beets, leaving 1 inch of the stems attached, and scrub them well. Wrap the beets tightly in aluminum foil (three or more to a packet) and roast (on a jelly roll pan or baking sheet) in the middle of the oven until tender, about 1-1/2 hours. (The cooking time will vary according to the size of the beets – you want them tender all the way through when you pierce them with a small, sharp knife). Unwrap the beets carefully (steam will escape) and let them stand until they are cool enough to handle. Peel them under running water. (Beets are now ready for use. They may be prepared up to this point 2 days ahead and chilled, covered. Bring to room temperature before proceeding.) Quarter the beets and reserve 1 pound of the beet greens.
- In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, add 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 sauté the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in salt and pepper to taste.
- Arrange the greens around the edge of a platter and mound the beets in the center.
SERVE WITH:
adapted from The Best of Gourmet, 1996