1 ½ Lbs. beets

1 ¼ cups water

Salt and pepper

3 Tbs. cider vinegar

1 Tbs. light brown sugar

1 onion, thinly sliced

1 tsp. grated lemon zest

½ cup toasted almonds, chopped

2 Tbs. chopped fresh mint

1 tsp. fresh thyme, chopped

Halve (or quarter) the beets and place them in a single layer in a Dutch oven.  Add water and ¼ tsp salt.   Simmer until beets are tender to a fork.  Transfer the beets to a cutting board to cool.  Meanwhile, increase heat and reduce cooking liquid until the pot is almost dry.  Add vinegar and sugar, return to boil and cook, stirring constantly until the spoon leaves a trail when dragged through the glaze.  Once beets ae cool enough to handle, rub off skins and cut into ½ inch wedges.  Add beets, onions, lemon zest, ½ tsp. salt and ¼ tsp pepper to the glaze.  Toss to coat.  Transfer to serving platter and sprinkle with almonds, mint and thyme and serve.  Adapted from Vegetables Illustrated by America’s Test Kitchen