Recipe by: Saveur
Serves: serves 4
Prep Time: Quick & Easy


12 medium beets, loose

3 tablespoons salted butter

2 tablespoons tarragon, chopped

0 salt and freshly ground black pepper

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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.