Instructions

• Prepare the beets by trimming and peeling them and cutting into 4-6 wedges each. Wash well and chop the greens. Set the greens aside.
• In a 4 quart pot, place the onions, beet roots, vinegar, butter, EVOO, tarragon, and 1/2 tsp salt in a snug layer. Pour in water until veggies are almost, but not quite, covered. Bring to a boil over high heat.
• Reduce the heat to low, and simmer, covered, for 20-25 minutes, until beets can be pierced easily with a knife.
• Remove the beets and set aside.
• Raise the heat, and boil, uncovered, until liquid has reduced to a syrup.
• Add the beet greens, reduce the heat and simmer for 4 minutes.
• Add the beet roots back to the pot, stir to combine everything, and cook for 1-2 minutes, until warm.
• Season to taste with s&p.