The Best Cooked Beets

This is from Laurel's Kitchen, and it's SO tasty, even if you don't have all the ingredients, or any herbs.

12-15 tiny beet, tops and all
OR
6 medium beets, sliced 1/4 inch thick
2 T. olive oil
juice of 1 lemon
1 scallion, chopped
1/2 tsp. dill weed
1/2 tsp. tarragon
1/2 tsp. salt
a squeeze of garlic

Wash beets well and remove inedible parts, leaving them whole and keeping the skin and leaves.

Heat all ingredients in a heavy saucepan with a tight-fitting lid. Cook over medium heat, adding a small amount of water as necessary to prevent burning. Cook until tender.

Enjoy!