Beetroot With Tarragon Butter
Add Your Own Photo to this RecipeServings
Prep Time
Cook Time
Ready In
Recipe: #24915
September 23, 2016
"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."
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 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.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
