Roasted Beets and Tops with Tarragon Recipe

Roasted Beets and Tops with Tarragon Recipe
Staff Writer
Roasted Beets with Tarragon
Thomas J. Story

Roasted Beets with Tarragon

Tarragon has an anise-like flavor that pairs well with the sweetness of the beets in this recipe. 

Ingredients

  • About 3 pounds large beets, with tops intact
  • 4 tablespoons extra-virgin olive oil
  • ¼ cup fresh tarragon leaves
  • ¼ teaspoon fine sea salt

Directions

Preheat the oven to 350 degrees. Trim the leafy tops, including stems, from the beets, rinse thoroughly, and set aside. Arrange the beets in a roasting pan just large enough to hold them in a single layer. Drizzle the beets with 1 tablespoon of the olive oil and cover the pan with aluminum foil.

Bake the beets until tender when pierced with a knife, about 50 minutes. Set aside until cool enough to handle.

While the beets are cooking, roughly chop the reserved beet tops, including the stems. Heat 1 tablespoon of the olive oil in a large pot over medium-low heat. Add the chopped beet tops and stems and pour in ¾ cup water. Cover and cook, stirring often, until they are wilted and tender, about 30 minutes.

Peel the beets, cut into large chunks, and add them to the beet tops in the pot. Stir in the tarragon and salt.

Turn the mixture into a serving dish and drizzle with the remaining 2 tablespoons oil. 

Roasted Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Beet Cooking Tip

Root vegetables should be cooked slowly in order to ensure the inside is cooked as well as the outside.