2 lbs. beets, reserving beet greens
3 T. Guinness stout
1 T. red-wine vinegar
1/2 stick unsalted butter

Wash beets and trim, leaving 2 inches of the stem ends intact.  Reserve the beet greens.  In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered for 20 to 35 minutes (depending on their size) or until they are tender.  Drain and under cold water, slip off their skins and stems.  Quarter the beets.  In a skillet bring to a boil the stout and vinegar and whisk in 2 T of the butter.  Stir in the beets, add salt and pepper to taste.  Keep the beets warm, covered.  In a large skillet heat the remaining butter over moderately high heat until the foam subsides.  Add the greens to saute.  Stir about 5 minutes or until they are tender.  Season with salt and pepper.  Arrange the greens on a plate and add beets to the center.

(Adapted from