AA_tile_logo.jpg
 
Recipes - One for the Table
Almond Accents flavors
 
Home|Stories|Back Issues|Gifts|Things We Love|Restaurant Reviews|Cookbooks We Love|Recipes|Contact
Home  
Thursday, July 29 2010
Recipes
Cocktails & Drinks
Starters
Soups
Salads
Entrees
Pasta & Risotto
Sides
Breads & Muffins
Desserts
Breakfast
Sandwiches
Login Form





Lost Password?
No account yet? Register
Feedback
We'd love to hear what you think—Please write to us - 
 
Beets with Tarragon PDF Print E-mail

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

 



Add this page to your favorite Social Bookmarking websites
Reddit! Del.icio.us! Google! Live! Facebook! StumbleUpon! Yahoo!
 
Favorite Things
The New York Times Dessert Cookbook

nytdessertbook.jpg

buy_now_button.jpg
 
What to Drink with What You Eat

whattodrink.jpg

buy_now_button.jpg
 
gifts_holidays_09_1.jpg
 
Amazon Best Books
 
 
 kindle.jpg

The New Kindle

 

 
Jeffry Weicher Productions Jeffry Weicher Productions