Braised Beets

1. 1

   Peel about a pound of beets and chop them into 1-inch cubes.

2. 2

   In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).

3. 3

   Add a splash of white wine and some freshly chopped tarragon; bring to a boil.

4. 4

   Cover and adjust the heat so the mixture simmers.

5. 5

   Cook until the vegetables are tender, 15 to 20 minutes.

6. 6

   Add salt and pepper to taste, and serve.

No additional tips available.