ROASTED BEETS WITH STOUT AND SAUTEED BEET GREENS (for six)
6 to 8 beets (either red or yellow, or a mixture), with greens reserved, washed and drained
3 tablespoons Guinness stout
1 tablespoon red wine vinegar
4 tablespoons unsalted butter
sea salt and freshly ground black pepper to taste
1. Position a rack in the middle of the oven and preheat the oven to 400*.
2. 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 roasted and peeled 2 days ahead and chilled, covered. Bring to room temperature before proceeding. You can cut them into rounds, matchsticks, wedges, or whatever shape pleases you.)
3. In a skillet bring 3 tablespoons Guinness stout and 1 tablespoon red wine vinegar to a boil and whisk in 2 tablespoons unsalted butter. Stir in the roasted beets, add salt and pepper to taste, and keep the beets warm, covered.
4. In a large skillet heat 2 tablespoons butter over moderately high heat until the foam subsides. In it sauté the reserved beet greens (or 1 pound kale, coarse stems discarded, leaves washed well and spun dry, and coarsely chopped), stirring, for 5 minutes, or until they are tender, and stir in salt and pepper to taste.
5. Arrange the greens around the edge of a platter and mound the beets in the center.