Buttered Beets with Spring Herbs

Buttered Beets with Spring Herbs Ingredients

10 md Beets (about 2 inches in	1/4 c Chopped fresh chives or
1 c Water	1 tb Minced fresh parsley
2 tb Butter; (1/4 stick)	2 ts Minced fresh tarragon
1 ts Minced garlic	2 tb Red wine vinegar

Instructions for Buttered Beets with Spring Herbs

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. Melt butter in large skillet over medium heat. Add garlic; saut? 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper. 6 servings. Bon App?tit 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 on Apr 13, 1998

Main Ingredient: BeetsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beet	Butter	Chives	Garlic
Parsley	Red wine vinegar	Tarragon

Beets Garlic Butter Parsley Tarragon Wine Red wine

for flavor and categorization

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