Beets With Mustard and Tarragon |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Beets add beautiful color and they are super healthy & delicious! Ingredients:
1 1/2 lbs beets |
1 tablespoon coarse grain mustard |
2 tablespoons balsamic vinegar |
2 tablespoons olive oil |
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon |
salt & pepper |
Directions:
1. **Wear rubber gloves when handling beets! Trim beet greens and wash well. Place in 2 1/2 qt saucepan and cover with water. Bring to boil, reduce heat and cook 25-40 minutes (depending on size) until tender. Drain and let cool until you can handle them. Peel beets and cut into slices or wedges. (You can probably use canned beets - just skip this step).
2. Stir together mustard, vinegar, oil, and tarragon. Pour over beets. Season with salt and pepper. Toss and serve hot or at room temperature.
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