Braised Beets

Step 1

Peel about a pound of beets and chop them into 1-inch cubes.

Step 2

In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).

Step 3

Add a splash of white wine and some freshly chopped tarragon; bring to a boil.

Step 4

Cover and adjust the heat so the mixture simmers.

Step 5

Cook until the vegetables are tender, 15 to 20 minutes.

Step 6

Add salt and pepper to taste, and serve.