- Place beets in pot, cover with water, set over medium-high heat, bring to a simmer and cook until tender, 30 to 40 minutes, depending on size.
- Reserve 1/3 cup of the beet cooking liquid. Drain the beets well, and then fill the pot with ice-cold water and cool the beets until safe enough to handle.
- Drain the beets again and then peel. Cut each beet in half, and then cut each half beet into wedges and set in a bowl (see Note).
- Place reserved cooking liquid, vinegar, honey and tarragon in a wide pot and bring to boil. Add beets, season with salt and pepper, cover and cook a few minutes, until hot. Spoon into a serving dish, topped with walnuts and parsley, if using, and then serve.
You can cook, peel, cut the beets into wedges and place them in the bowl hours before serving. Keep them refrigerated until ready to heat in boiling balsamic mixture. To toast walnuts, place in a skillet and set over medium heat. Cook and stir until lightly toasted and aromatic, about 4 to 5 minutes.
Recipe Options: Instead of walnuts, top these with another type of nut, such as pecan pieces or coarsely chopped, unsalted, shelled pistachios. Instead of tarragon, use dill in this recipe.