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

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