12 fresh beets
2 tablespoons butter
1 teaspoon fresh or dried tarragon
1 teaspoon sugar
Tarragon wine vinegar
Boil beets. Peel. Cut into cubes. Put the cubes into a hot serving dish. Toss with 2 tbs butter and 1 tsp of tarragon. Sprinkle in 1 tsp of sugar and toss again.
Serve immediately with tarragon wine vinegar or a champagne wine vinegar as an accompaniment.
Adapted from Gourmet Cookbook, Vol. 1