8ouncesroasted beetspeeled and cut into roughly 1 inch pieces
¼cupchicken stock or water
2tablespoonsberry infused vinegar made with chokecherriessee recipe above
1tablespoonchopped equal parts fresh tarragonparsley, chives, and chervil
Kosher saltto taste
Combine the beets, stock or water, and vinegar in a non reactive saute pan (a 10 inch size will be fine) heat until the beets are hot throughout, stirring occasionally.
When the beets are hot, add the butter and herbs and stir to coat, there should still be some liquid from the stock and the vinegar in the pan to help create a creamy glaze for the beets. If the pan is dry, add a tablespoon of stock or water before adding the butter to prevent it from breaking and becoming oily.
After adding the butter and herbs to glaze the beets, double check the seasoning for salt and serve immediately.
Like a bowl of sparkling sweet and sour jewels. For maximum flavor and color, I like to use a blend of three beets: chioggia, gold and red. You can use just one or two colors if you can't find all three, but make sure to include some red beets since their dark color and staining are part of what make these so attractive. If you have access to white beets, they would be great in this too.