1 bunch beets
2 tablespoons finely chopped shallots
2 teaspoons finely chopped fresh tarragon
1 tablespoon unsalted butter, cut into bits
1 teaspoon cider vinegar
1/4 teaspoon sugar
Peel beets and halve lengthwise. Slice beets crosswise 1/8 inch thick and steam on a rack set over boiling water, covered, until tender, 10 to 12 minutes. Toss with remaining ingredients and salt and pepper to taste until butter is melted.