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Boiled Beets with Tarragon Butter


  • 4 medium beets
  • 1 tbsp. butter
  • 2/3 tbsp. chopped fresh tarragon or dill
  • Salt and freshly ground black pepper


1. Trim all but 2" of stalks off the beets. Put beets into a medium pot, cover with water, and boil until soft, 45-60 minutes. Drain, pull off stalks, slip off skins, and halve.

2. Put beets, butter, and tarragon into a skillet; heat over medium heat until warmed through. Season to taste with salt and pepper.