4 Servings 15 min Cook
1 Tbsp Butter
2/3 Tsp, leaves Tarragon
2 Tbsp chopped Shallots
1/4 Tsp Sugar
4 Beet (2" dia) Beets
1 Tsp Vinega
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.
