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The following recipe was first featured in Boston Organics Newsletter number 51 of the year 2012, which you should be able to find online at http://www.bostonorganics.com/newsletter/2012/news_51.html.
4 medium beets1 tbsp. butter2/3 tbsp. chopped fresh tarragon
Salt and freshly ground black pepper
Note: Fresh dill or mint may be substituted for tarragon.
1. Trim all but 2″ of stalks off the beets. Put beets into a medium pot, cover with water, and boil until soft, 45–60 minutes. Drain, pull off stalks, slip off skins, and halve.
2. Put beets, butter, and tarragon into a skillet; heat over medium heat until warmed through. Season to taste with salt and pepper.
From Saveur.com (Find the original online at http://www.saveur.com/article/Recipes/Boiled-Beets-with-Tarragon-Butter)