Boiled Beets with Tarragon Butter
Fresh dill or mint may be substituted for tarragon.
Credit: Ben Fink
12 medium beets
3 tbsp. butter
2 tbsp. chopped fresh tarragon
Salt and freshly ground black pepper
1. Trim all but 2" of stalks off the beets. Put beets into a medium pot, cover with water, and boil until soft, 45–60 minutes. Drain, pull off stalks, slip off skins, and halve.
2. Put beets, butter, and tarragon into a skillet; heat over medium heat until warmed through. Season to taste with salt and pepper.
SERVES 4
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