Tarragon Beets

Before the weather turns to chilly temperatures, enjoy this beautiful and simple recipe.

My favorite summer vegetable fresh from the garden: Tarragon Beets.

Tarragon Beets

3 lbs beets (tops removed)

1/3 cup vinegar

1 tablespoon fresh chopped tarragon (or 1/2 tablespoon dried)

5 tablespoon unsalted butter cut into pieces

2 tablespoon drained capers

salt and pepper to taste

  1. Boil beets 30 to 40 minutes until tender
  2. Peel and cut into 1-inch pieces
  3. In a nonreactive pot put 1/4 cup water, vinegar, and tarragon; boil and simmer 3 minutes.
  4. Add butter and stir until melted.
  5. Add beets and stir until heated through (about 8 minutes).
  6. Remove from heat, stir in capers, salt, and pepper; toss together and serve hot.