Buttered beets with spring herbs

1 Servings

Ingredients

Quantity Ingredient
10 mediums Beets (about 2 inches in diameter); rinse/trim tops
1 cup Water
2 tablespoons Butter; (1/4 stick)
1 teaspoon Minced garlic
¼ cup Chopped fresh chives or green onion tops
1 tablespoon Minced fresh parsley
2 teaspoons Minced fresh tarragon
2 tablespoons Red wine vinegar
6 servings.

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 ½-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.

Bon Appétit March 1997

Per serving: 210 Calories; 23g Fat (94% calories from fat); 1g Protein; 3g Carbohydrate; 61mg Cholesterol; 241mg Sodium NOTES : Epicurious

Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998

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