Sometimes putting a few simple ingredients together creates a bit of magic in the kitchen.  Beets, meet tarragon … you two are meant for each other.

A simple dressing of lemon and olive oil is gently sweetened with honey to add a floral note to the earthy beets and warm, herbal tarragon.  Tarragon is an easy to grow garden herb, and though it is sold both fresh and dried, I use fresh tarragon.

This is both a salad and side dish, best served at room temperature.  This is an excellent make-ahead dish, as it stores well for up to a week in the fridge.  Enjoy!

Beets with Tarragon

2 LB beets
4 TB Extra virgin olive oil
1 1/2 TB fresh squeezed lemon juice
2 tsp honey
2 TB fresh tarragon, minced
sea salt – start with 1/2 tsp.

Peel and cube the beets.  Place in a covered sauce pan and add just 1/2 to 1 inch of water.  The water shouldn’t cover the beets, just keep them moist and steamy while cooking.  Place on high heat, covered.  Bring to a boil, then turn heat down and simmer for about 20 minutes, or until beets are just tender.  Drain liquid from beets, then cool beets to room temp.

Combine all other ingredients and dress the beets.  Taste for salt and lemon, and adjust seasoning as needed.