Buttered Beets with Spring Herbs
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 cup water
- 2 tablespoons red wine vinegar
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced fresh tarragon
- 2 tablespoons (1/4 stick) butter
- Carbohydrate 14 g(5%)
- Cholesterol 10 mg(3%)
- Fat 4 g(6%)
- Fiber 4 g(16%)
- Protein 2 g(5%)
- Saturated Fat 2 g(12%)
- Sodium 110 mg(5%)
- Calories 96
Preparation 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 1/2-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.
Preparation 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 1/2-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.
