Beetroot With Tarragon Butter
Recipe: #24915
September 23, 2016
Categories: Side Dishes, Beet, Australian, 5 Ingredients Or Less, Sunday Dinner Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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