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

A Perfect Boston Day: City Landing and Mike's Pastry
by Kitty Kaufman

City landing 2Boston's City Landing is across from Marriott Long Wharf and down the block from ferries that will zip you to P-Town. Outside, miss not a minute of tourist central with concierges, ferry blasts,...

He's Just Not That Into Your...Food
by Hallie Ephron

hallie ephron

One of the first things you discover early on, dating someone new, is whether your stars align. If you're a serious foodie like me, the key question always involves food. 

Mine: Shall...

Bastide, in a class of its own
Los Angeles
by Irene Virbila

Under chef Walter Manzke, the Melrose Place restaurant's third incarnation is quite the experience.

champagne-cork-popping.jpg The blue door, shuttered for more than a year and a half, is open once again, and the stage...

Le Saint Amour
Los Angeles
by Charles G. Thompson

saintamour.jpgIs there an uptick in the number of French restaurants in Los Angeles?  I certainly hope so.  French food = comfort food.  At least in the case of Le Saint Amour in Culver City.  I haven’t kept...