Beetroot With Tarragon Butter Recipes

STEAMED BEETS WITH TARRAGON

Steamed Beets with Tarragon image

Categories Herb Vegetable Side Steam Vegetarian Quick & Easy Low Cal Beet Fall Healthy Tarragon Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 bunch beets
2 tablespoons finely chopped shallots
2 teaspoons finely chopped fresh tarragon
1 tablespoon unsalted butter, cut into bits
1 teaspoon cider vinegar
1/4 teaspoon sugar

Steps:

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.

GOLDEN BEET AND PEACH SOUP WITH TARRAGON

Golden Beet and Peach Soup with Tarragon image

One summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds fresh golden beets, peeled and cut into 1-inch cubes
1 tablespoon olive oil
2 cups white grape-peach juice
2 tablespoons cider vinegar
1/4 cup plain Greek yogurt
1/4 teaspoon finely chopped fresh tarragon
2 medium fresh peaches, peeled and diced
Fresh tarragon sprigs

Steps:

Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly., Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate., To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

Nutrition Facts : Calories 159 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 129mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED BEETS WITH TARRAGON

Roasted Beets with Tarragon image

Tarragon and beets have a natural affinity for each other, especially when the beets are roasted. It's a striking combination in salads or, as shown here, served in endive spears as an hors d'oeuvre.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

Beets (We used golden beets)
Extra-virgin olive oil
Fresh lemon juice
Coarse salt
Endive leaves
Fresh tarragon

Steps:

Roast, peel, and dice beets, then toss them with extra-virgin olive oil, fresh lemon juice, and coarse salt. Serve in endive leaves, garnished with fresh tarragon.

BRAISED BEETS

Braised Beets image

Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.

Provided by Mark Bittman

Categories side dish

Time 30m

Number Of Ingredients 6

Ingredients

Beets
Butter
White wine
Tarragon
Salt
Pepper

Steps:

Peel about a pound of beets and chop them into 1-inch cubes.
In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).
Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
Cover and adjust the heat so the mixture simmers.
Cook until the vegetables are tender, 15 to 20 minutes.
Add salt and pepper to taste, and serve.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT

Beet Soup With Tarragon, Chives and Yogurt image

Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.

Provided by David Tanis

Categories dinner, soups and stews, appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 1/2 pounds cooked, peeled red beets, chopped (See Tip)
Salt and pepper
Pinch of ground cayenne
1/4 cup red-wine or apple cider vinegar, plus more to taste
8 cups water or broth
1 cup whole-milk yogurt
3 tablespoons chopped tarragon leaves
2 tablespoons thinly sliced chives

Steps:

Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

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