10 medium beets (about 2 inches in diameter) rinsed, tops trimmed
1 cup water
2 tbsp. butter
1 tsp. minced garlic
1/4 cup chopped fresh chives or green onion tops
1 tbsp. minced fresh parsley
2 tsp. minced fresh tarragon
2 tbsp. red wine vinegar
Preheat oven to 375°F. Arrange beets in single layer in 13 x 9 x 2-in. baking dish; add 1 cup water. Cover and bake until beets are tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/2-in. wedges. Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper.
