Beets with Tarragon

Print Email

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



restaurant news

Boston Bakery and Restaurant - Area Four
by Kitty Kaufman

area four 4It's inauguration Monday. Neither bison nor lobster's on our Cambridge menu but we're celebrating. The first place is "not doing lunch today," so around the corner we go to the second where I'm...

Pane e Vino
Los Angeles
by Carolan Nathan

- A Pleasant Surprise

ImageHaving almost given up on the Italian cucina here in Los Angeles, I was very pleased to enjoy the offerings of this ristorante. It was a whim that brought me there and also...

The Foundry - Why Some Restaurant Grudges are Worth Giving Up
Los Angeles
by Maia Harari

foundry-on-melrose.jpgI hold restaurant grudges. Big time. If they take french fries off the menu and replace them with sweet potato fries (ahem, Melrose Bar & Grill), if I get sick from the seaweed salad (ahem, Reel...

Rioja and Tapas at Sonoma Wine Garden
Los Angeles
by Lisa Dinsmore

swgpatio.jpgLos Angeles is a very large and fractured city. Most people, myself included, tend to play where they live because commuting is such an unknown quantity. Sure you get used to leaving yourself...