top of page

Beets with Lemon and Almonds (Spring 2016)

Variation on a recipe from America's Test Kitchen

Serves: 5

Prep/Cook time: 65 minutes



1 1/2 pounds beets, trimmed and cut in half horizontally

1 1/4 cups water (have more on hand)

salt and pepper to taste

3 tablespoons white vinegar

1 tablespoon packed brown sugar

1 teaspoon grated lemon zest

1 green onion, sliced thin (white and green parts)

1/2 cup slivered almonds, or whole ones chopped (may use other type of nut) (garnish)

2 tablespoons chopped fresh mint (garnish)

1 teaspoon chopped fresh thyme (garnish)


1. Place beets, cut side down, in a single layer in a straight-sided saute pan, dutch oven or electric skillet.  Add water and 1/4 tea. salt; bring to a simmer over high heat.  Reduce heat to low, cover, and simmer until beets are tender and the tip of a paring knife inserted into the beets meets no resistance (40-60 min).  (BTW, this is a good method for cooking beets whether or not you use this recipe.)


2. Transfer beets to a cutting board to cool some.  Increase heat to medium-high and reduce cooking liquid, stirring occasionally, until the pan is almost dry (5-6 min). Watch carefully so the liquid does not burn.  


3.  Add vinegar and brown sugar; return to boil and cook, stirring constnatly with heat resistant spatula, until the spatula leaves a wide trail when dragged through the glaze, (1-2 min). Remove pan from heat.


4.  When beets are cool enough to handle, rub off the skins with a paper towel or dish towel (WEAR GLOVES!), and cut into 1/2-inch wedges.  Add beets, lemon zest, 1/2 tea. salt, and 1/4 tea. pepper to glaze and toss/mix to coat.


5.  Transfer beets toa serving dish; sprinkle with onions (white and green parts), almonds/nuts, mint, and thyme.

bottom of page