This simple sauté is a perfect complement to roast chicken, pork or duck.
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
Directions
Preheat oven to 375°F. 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; sauté 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper.
