- 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
- 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; sauté 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper.