I received some beets this week from my organic vegetable delivery and made this yummy side dish. I particularly like golden beets done this way but you find them more in the late summer at the farmers markets.  My kids even liked this recipe, well actually one of them did. The other one is not crazy about beets, but he is expanding his vegetable repertoire slowly.

1 medium red onion, cut into ¼ inch crescents

4 to 5 fresh beets with tops, roots trimmed and cut into 4 to 6 wedges, greens chopped

3 tbsp balsamic vinegar

2 tbsp unsalted butter or olive oil

2 sprigs fresh tarragon, leaves minced

coarse sea salt

Freshly ground black pepper

In a heavy pan wide enough to hold the vegetables in a snug single layer, combine the onion, beet roots, vinegar, butter, tarragon, and ½ tsp salt. Pour in enough water to barely cover the vegetables, and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 25 minutes, or until the beets are nearly, but not quite, tender. Raise the heat and boil, uncovered, until the liquid has reduced to a syrup and the beets are fork tender. Add the beet greens, reduce the heat, and simmer, covered, for 5 minutes. Uncover and turn the greens over so they mix with the roots and onions. Add pepper and salt to taste. Simmer for 2 minutes more and serve.