Serve this over rice or other cooked grain.
2 T butter
1 medium (red) onion, diced
1 T tomato paste
1 T brown sugar
2 T chopped fresh tarragon or other fresh herb, or 2 t dried, divided
1 garlic clove, minced
1 cup broth or water, plus extra, if needed
4 large(ish) red beets, diced
1 c peeled, diced tomatoes, with their juice
salt and pepper, to taste
2 t balsamic or other red wine vinegar, or to taste
goat cheese, crumbled (or feta cheese)
1. Melt 1 T of the butter in a skillet. Add the onion and cook over medium heat, stirring frequently, until it starts to color, about 7 minutes. Stir in the tomato paste, sugar, a few pinches of tarragon, the garlic, and the broth or water. Simmer until the onions are soft and the liquid has reduced some, about 20 minutes.
2. Add the beets and tomatoes, and season with some salt and pepper. Cook until the beets are tender, about 25 minutes, adding more broth or water as needed so that there is a little sauce at the end. Add the vinegar and 1 T of the tarragon.
3. To serve, place a mound of cooked grain on a plate and spoon ragout, along with any juices, over top or beside. Top with some crumbled goat cheese and garnish with remaining tarragon.