- 1 cup (250 mL) organic, grass-fed butter
- 1 clove garlic, grated
- 3 tbsp (45 mL) chopped fresh chives
- 3 tbsp (45 mL) chopped fresh tarragon
- 2 bunches red beets, stems and leaves removed
- 1 tbsp (15 mL) olive oil
- 1/2 tsp (2 mL) salt
In bowl, stir together butter, garlic, chives and tarragon until combined. Transfer to small bowl.
Preheat oven to 400°F (200°C).
Scrub beets and place in shallow baking dish. Toss with oil and salt; cover tightly with foil. Bake in centre of oven for 1 to 1-1/2 hours or until beets are tender. Remove foil; set aside until cool enough to handle but still warm. Using fingers, gently remove skins from beets. Cut each beet into 6 or 8 wedges.
Place beet wedges in bowl. Add about 3 tbsp of the herb spread to warm beets; toss until butter is melted. Transfer to serving platter. Serve immediately.
TIP: Spoon remaining herb spread onto a piece of plastic wrap. Roll up into a log; store in freezer for future use. Slice frozen leftover spread into rounds as needed. Herb spread is delicious over seafood, grilled steak or steamed vegetables.
Did you try this Recipe? How did it turn out? Did you make any changes? Let me know in the comments! :-)