4  beets (about 1 pound total)

1 tbsp  butter

Salt and pepper to taste

1/4 cup water or orange juice

2 tbsp chopped tarragon( or herb of choice, dill, parsley, etc)

1 or 2 tbsp vinegar or lemon juice 

Peel raw beets

Coarsely grate (food processor if available)

Melt butter in saucepan

Add beets, salt, pepper and water

Cover and cook over medium heat until tender (about 5 to 8 min)

Remove lid and raise heat to boil off excess moisture

Season with vinegar or lemon juice (balsamic, red or wine vinegar is good)

Toss with the herb

1 tbsp of sour cream or yogurt can be added but it will turn a bright pink  

This freezes very well

Use as appetizer, salad or side

Very festive