My favorite way to eat beets is to roast them. Just roasted and sliced, I’m generally happy. But here’s a fancier version that doesn’t take too much more time. It’s adapted from a recipe in Cook’s Illustrated magazine. I’m including their method for cooking beets. You can follow that, or you can roast them in whatever way you prefer. Use the mint if you have some in your garden, or pick up a bunch at a local farmers market.
Ingredients:
1 1/2 pounds beets, trimmed and halved horizontally 1 1/4 cups water Salt and pepper Very thinly sliced onion, as much or as little as you like 1 teaspoon grated lemon zest 2 tablespoons white vinegar 1 tablespoon packed light brown sugar 1/2 cup whole almonds, toasted and chopped 2 tablespoons chopped fresh mint
Preparation:
Place beets, cut side down, in single layer in 11-inch straight-sided sauté pan or Dutch oven. Add water and 1/4 teaspoon salt; bring to simmer over high heat. Reduce heat to low, cover, and simmer until beets are tender and tip of paring knife inserted into beets meets no resistance, 45 to 50 minutes.
When beets are cool enough to handle, rub off skins with paper towel or dish towel and cut into 1/2-inch wedges. In a large bowl, combine beets, onion and lemon zest. Stir in vinegar and brown sugar. Season to taste. Put beets in serving dish and sprinkle with almonds and mint.