Boiled Beets with Tarragon Butter

  • Serves

    serves 4


Fresh dill or mint may be substituted for tarragon.


  • 12 medium beets
  • 3 tbsp. butter
  • 2 tbsp. chopped fresh tarragon
  • Salt and freshly ground black pepper


Step 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.

Step 2

Put beets, butter, and tarragon into a skillet; heat over medium heat until warmed through. Season to taste with salt and pepper.

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