Buttered beets with spring herbs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | mediums | Beets (about 2 inches in diameter); rinse/trim tops |
| 1 | cup | Water |
| 2 | tablespoons | Butter; (1/4 stick) |
| 1 | teaspoon | Minced garlic |
| ¼ | cup | Chopped fresh chives or green onion tops |
| 1 | tablespoon | Minced fresh parsley |
| 2 | teaspoons | Minced fresh tarragon |
| 2 | tablespoons | Red wine vinegar |
| 6 | servings. | |
Directions
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 ½-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.
Bon Appétit 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 <liveoak@...> on Apr 13, 1998