Beets with Lemon and Almonds

America's Test Kitchen

Photo by Joyce F.
Adapted from allrecipes.com

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 1 1/2

    lb Beets scrubbed and trimmed and cut in half horizontally

  • 1 1/4

    cups water

  • 1/4

    tsp salt, 1/2 tsp salt divided

  • 3

    tbs white vinegar

  • 1

    tbs brown sugar

  • 1

    shallot, thinly sliced

  • 1

    tsp lemon zest

  • 1/4

    tsp pepper

  • 1/2

    cup toasted, chopped almonds

  • 2

    tbs fresh chopped mint

  • 1

    tsp fresh chopped thyme

Directions

Put beets in single layer into 12 inch skillet with water and 1/4 tsp. salt and bring to boil over high heat; then turn flame down to low and simmer covered for about 45 minutes til tender; check with paring knife to see if beets are tender. Take beets out of pan and let cool. Add vinegar and brown sugar to pan and simmer til liquid has a syrup consistency. Take pan off of heat, cover and set aside. Rub off beet skin with paper towels. Cut beets into half inch wedges. Add shallots, lemon zest, salt and pepper and stir. Add beets to syrup mixture and toss. Top with almonds, mint and thyme. Note: To remove beet stains from hands use tooth whitening toothpaste to remove.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: