Published March 1, 2013.
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.
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.
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