Recipe - Buttered Beets With Spring Herbs

10 md Beets (about 2 inches in
diameter); rinse/trim tops
1 cup Water
2 tablespoon Butter; (One fourth stick)
1 teaspoon Minced garlic
One fourth cup Chopped fresh chives or
green onion tops
1 tablespoon Minced fresh parsley
2 teaspoon Minced fresh tarragon
2 tablespoon Red wine vinegar

Preheat oven to 375°F. Arrange beets in single layer in 13x9x2inch 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 1/2inch 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.

6 servings.

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 MCRecipe Digest by shade liveoak@polaris.net on Apr 13, 1998