Beets with Lemon and Almonds

From America's Test Kitchen Season 14: Easy Summer Supper

Why this recipe works:

We sought a streamlined recipe for beets that maximized their sweet, earthy flavor. To achieve this goal in less than an hour, we braised the halved beets on the stovetop in minimal water, reduced the residual cooking liquid, and added light brown sugar and vinegar. This flavor-packed glaze… read more

We sought a streamlined recipe for beets that maximized their sweet, earthy flavor. To achieve this goal in less than an hour, we braised the halved beets on the stovetop in minimal water, reduced the residual cooking liquid, and added light brown sugar and vinegar. This flavor-packed glaze was just thick enough to coat the wedges of peeled beets. For flavor and texture contrast, we added toasted nuts (or pepitas), fresh herbs (or scallions), and aromatic citrus zest (or pungent freshly grated ginger) just before serving.

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Beets with Lemon and Almonds

Our simple method saves time, intensifies flavor, and even yields a beet-enriched sauce.

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Serves 4 to 6

To ensure even cooking, we recommend using beets that are of similar size—roughly 2 to 3 inches in diameter. The beets can be served warm or at room temperature. If serving at room temperature, wait to sprinkle with almonds and herbs until right before serving.

Ingredients

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