Boiled Beets with Tarragon Butter
3 tablespoons salted butter
0 salt and freshly ground black pepperShop this recipe
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.