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.

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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.