Thursday, June 13, 2013

Beets with Lemon and Almonds

This is a recent discovery; several variations came out in Cook's Illustrated a couple of months ago. And they are yummy. Using beets in a variety of colors will make the final dish rather beautiful.


Beets with Lemon and Almonds

Source: Cook's Illustrated Magazine
Serves 4-6

1 1/2 pounds beets, trimmed and halved horizontally
1 1/4 c water
salt and pepper
3 T light brown sugar, packed
1 shallot, sliced thin
1 teas grated lemon zest
1/2 c whole almonds, toasted and chopped
2 T chopped fresh mint
1 teas chopped fresh thyme 

Place beets, cut side down, in a single layer in an 11-inch saute pan or dutch oven. Add water and 1/4 teas salt; bring to a simmer over high heat. Reduce to low; cover and simmer until beets are tender, 45-50 minutes.

Transfer beets to a cutting board. Increase the heat to medium-high and reduce cooking liquid, stirring occasionally, until pan is almost dry. Add vinegar and sugar; return to a boil and cook stirring constantly with heat resistant spatula until almost dry, 5-6 minutes. Add vinegar and sugar; return to a boil; and cook, stirring constantly with spatula until it leaves a wide trail when dragged through the glaze, 1-2 minutes. Remove pan from heat.

When beets are cool enough to handle, rub off skins with paper towel or dish towel and cut into 1/2 inch wedges. Add beets, shallot, lemon zest, 1/2 teas salt and 1/4 teas pepper to glaze and toss to coat. Transfer beets to serving dish and sprinkle with herbs and almonds and serve.


  1. They are beautiful, BUT it that your dirty hand!!!??? :)

  2. You bet it is. I had just pulled them out of the ground. I believe these photos ought to be realistic. I'm a farmer, you know, and dirty hands come with the territory.