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Tarragon Beets

 

Remove stems and roots from 1 bunch fresh beets.

Scrub beets, halve and slice at 1/4" intervals.

Cook in heavy gauge sauce pan with 1 cup water and 1/4 cup rice vinegar until beets are tender.

Remove beets with slotted spoon and place in heat proof bowl.

Add 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon to liquid, bring to boil and reduce until slightly syrupy.

Remove from heat and stir in 1 tablespoon (or to taste) raw honey.

Add sea salt and fresh black pepper if desired to taste.

Spoon sauce over beets and toss to coat.

Beets may be served hot or chilled, with or without Beet Greens.