Braised Beets

Directions

1. 1
   Peel about a pound of beets and chop them into 1-inch cubes.
2. 2
   In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).
3. 3
   Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
4. 4
   Cover and adjust the heat so the mixture simmers.
5. 5
   Cook until the vegetables are tender, 15 to 20 minutes.
6. 6
   Add salt and pepper to taste, and serve.