Beets with Lemon and Almonds

Beets with Lemon and Almonds

Ingredients

• 1 1/2 pounds beets, trimmed and halved horizontally
• 1 1/4 cups water
• Salt and pepper
• 3 tablespoons white vinegar
• 1 tablespoon packed light brown sugar
• 1 shallot, sliced thin
• 1 teaspoon grated lemon zest
• 1/2 cup whole almonds, toasted and chopped
• 2 tablespoons chopped fresh mint
• 1 teaspoon chopped fresh thyme

Instructions

1. Place beets, cut side down, in single layer in 11-inch straight-sided sauté pan. Add water and ¼ teaspoon salt; bring to simmer over high heat. Reduce heat to low, cover, and simmer until beets are tender and tip of paring knife inserted into beets meets no resistance (about 45 to 50 minutes).

2. Transfer beets to cutting board. Increase heat to medium-high to reduce cooking liquid, stirring occasionally, until pan is almost dry, 5 to 6 minutes. Add vinegar and sugar; return to boil; and cook, stirring constantly, until spatula leaves wide trail when dragged through glaze, 1 to 2 minutes. Remove pan from heat.
3. When beets are cool enough to handle, rub off skins with paper towel or dish towel and cut into ½-inch wedges. Add beets, shallot, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper to glaze and toss to coat.
4. Transfer beets to serving dish; sprinkle with almonds, mint, and thyme.
5. Serve and Enjoy!

Live Life Optimally,

Kristie

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