- 1 bunch beets
- 2 tablespoons finely chopped shallots
- 2 teaspoons finely chopped fresh tarragon
- 1 tablespoon unsalted butter, cut into bits
- 1 teaspoon cider vinegar
- 1/4 teaspoon sugar
- Peel beets and halve lengthwise.
- Slice beets crosswise 1/8 inch thick and steam on a rack set over boiling water, covered, until tender, 10 to 12 minutes. Toss with remaining ingredients and salt and pepper to taste until butter is melted.