Buttered Beets with Spring Herbs

• 10 medium beets (about 2 inches in diameter), rinsed, tops trimmed
• 1 cup water
• 2 tablespoons (1/4 stick) butter
• 1 teaspoon minced garlic
• 1/4 cup chopped fresh chives or green onion tops
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced fresh tarragon
• 2 tablespoons red wine vinegar

1. Preheat oven to 375F.
2. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water.
3. Cover and bake until beets are tender when pierced with knife, about 1 hour.
4. Cool beets.
5. Peel and cut into 1/2-inch wedges.
6. Melt butter in large skillet over medium heat.
7. Add garlic; saute 1 minute.
8. Add beets; stir until heated through.
9. Mix in chives, parsley and tarragon, then vinegar.
10. Season with salt and pepper.

beets, water, butter, garlic, fresh chives, parsley, tarragon, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/buttered-beets-with-spring-herbs-3190 (may not work)