Servings: 8 servings
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Adapted from Saveur Magazine, October 2008
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Ingredients for Beets Sautéed In A Lovely Tarragon Brown Butter Sauce
- 24 medium beets fresh, about 2-to-3-inches diameter each
- 1 teaspoon salt
- 8 tablespoons unsalted butter cut into pieces
- 2 tablespoons tarragon fresh, finely chopped
- 1 tablespoon mint fresh, finely chopped
- 2 tablespoons whole tarragon leaves fresh, torn from the stem
- 1/2 to 1 full teaspoon Kosher salt begin with 1/2 teaspoon and taste for desired amount of salt; salt may be added at the end as a finishing salt as well
- 1/2 teaspoon freshly cracked black pepper
prepare the beets
Trim beets leaving 2" of stalks. Place beets into a large pot and cover with water. Add salt.
Boil the beets until they are soft, around 50 to 60 minutes depending on the diameter of your beets. Beets may be tested for doneness by sticking a sharp knife in the side and the knife easily pulls away.
Drain the beets. Allow to cool 5 to 10 minutes or until safe to handle. Pull off stalks and use your fingers to rub and slip off skins. Cut each beet in halve, larger beets into quarters.
brown the butter
In a large sauté pan, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often.
To the brown butter, add the chopped tarragon, chopped mint, and 1/2 teaspoon of Kosher salt. Use a rubber spatula to constantly move the butter around the pan over medium heat until salt is dissolved. Add the beets.
Maintain medium heat while moving the beets and gently turning to allow all surfaces to become coated with the butter and herbs. Continue until warmed through, about 4 to 6 minutes. Taste for salt. Make any salt additions before removing from the heat.
Once sauté pan is removed from the heat, add the whole tarragon leaves and the cracked pepper. Give the pan a toss and remove all to a serving bowl.
Mint, sage, and dill are able to be substituted in part or in whole in this dish.
If serving as an appetizer over toasted baguette rounds or lavosh, see my recipe for Whipped Ricotta to accompany. Makes for a visually stunning presentation when served on a rustic bread board.
Serving: 1serving | Calories: 331kcal | Carbohydrates: 51g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 838mg | Potassium: 1772mg | Fiber: 15g | Sugar: 34g | Vitamin A: 692IU | Vitamin C: 27mg | Calcium: 127mg | Iron: 5mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.