1 ½ pounds beets, trimmed and halved horizontally
1 ¼ c water
salt and pepper
3 T light brown sugar, packed
1 shallot, sliced thin
1 t grated lemon zest
½ c whole almonds, toasted and chopped
2 T chopped fresh mint
1 t 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 to cool. 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, salt and pepper to taste, so as to glaze and toss to coat. Transfer beets to serving dish and sprinkle with herbs and almonds and serve.

Courtesy of Cook's Illustrated.

Note: consider adding lemon juice into the glaze or at the end?

Serve with flaked salt for per-diner sprinkling.