Ingredients
- 10 medium beets (about 2 inches in diameter)
- rinsed
- tops trimmed
- 1 cup water
- 2 tablespoons (1/4 stick) butter
- 1 teaspoon minced garlic
- 1/4 cup chopped fresh chives or green onion tops
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced fresh tarragon
- 2 tablespoons red wine vinegar
Instructions
- Preheat oven to 375F.
- Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water.
- Cover and bake until beets are tender when pierced with knife, about 1 hour.
- Cool beets.
- Peel and cut into 1/2-inch wedges.
- Melt butter in large skillet over medium heat.
- Add garlic; saute 1 minute.
- Add beets; stir until heated through.
- Mix in chives, parsley and tarragon, then vinegar.
- Season with salt and pepper.
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