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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 large beets (about 1 1/2 pounds) |
1 tablespoon butter |
1 tablespoon grated orange rind |
3/4 cup fresh orange juice |
1 teaspoon lemon juice |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 1/2 tablespoons chopped almonds, toasted |
Directions:
1. Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into cubes to measure 3 1/2 cups.
2. Melt butter in a large nonstick skillet over medium heat. Add beets, rind, and next 4 ingredients (rind through pepper). Bring to a boil; cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.
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