Buttered Beets with Spring Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
1. 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.
2. 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.
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