Beetroot With Tarragon Butter

Beetroot With Tarragon Butter

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4
Servings

10m
Prep Time

1.20h
Cook Time

1h 22m
Ready In

Recipe: #24915

September 23, 2016

Categories: Dinner, Side Dishes, Vegetables, Beet, Australian, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Summer, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy more

recipe by:
Tisme

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recipe by:
Tisme

"If you love Beetroot then you sure sure to love this. Simplicity at it's best. Cutting the beetroot will depend on the size of the beetroot, small beetroot in halve, large into quarters or more. I cut it the size of a potato that is needed for potato salad. Fresh Dill or Mint may be substituted for Tarragon."

Original recipe yields 4 servings

Metric US

Ingredients

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12 medium (6 pounds) beets (beetroots, stalks trimmed)
3 tablespoons butter

2 tablespoons fresh tarragon (chopped)
Salt & freshly ground black pepper

Nutritional

Serving Size: 1 (691.9 g)
Calories 378.4
Total Fat - 9.9 g
Saturated Fat - 5.7 g
Cholesterol - 22.9 mg
Sodium - 600.5 mg
Total Carbohydrate - 68.2 g
Dietary Fiber - 13.7 g
Sugars - 54.2 g
Protein - 11.7 g
Calcium - 121.7 mg
Iron - 5.7 mg
Vitamin C - 24.9 mg
Thiamin - 0.2 mg

Step 1

Place the beetroots into a medium pot, cover beets with water, and boil until soft, this will take about 45-60 minutes.

Step 2

Drain the beetroot, pull off the stalks, slip off the skins and halve and then quarter or cut again smaller if preferred. (Wear gloves so as not stain hands).

Step 3

Heat the beetroots, butter and tarragon in a frying pan over medium heat until warmed through.

Step 4

Season with salt and pepper.

Tips & Variations

No special items needed.

Tags : Dinner Side Dishes

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