Boiled Beets with Tarragon Butter
- 12 medium beets
- 3 tablespoon(s) butter
- 2 tablespoon(s) 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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