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evv ay of Cooking Beets 0 r s1 , pie "'Y'le r-od saves+ rY"e, , a d eve ;1elds a eet-e ric ed sauce. ,;. BY C ee < are packed wi h complex earthy BEETS WITH LEMON AND ALMONDS < ·eetnc . bu prepanng them 1 nu SEllVB 4 TO 6 <mall cat astmg them co:iccn-:::1.tes t cir Ila or bu can take more han 90 To ensure even cooking, vi: rccommcnd using beets minute '2}' too long •or a ·cc gh <1de <h. th.a.t are of similar file-roughly 2 to 3 inches in Boihn1t might ha\e o nme, bu one t.a.ste of the di.a.meter. The bects can be served warm or at room hy, ccf crimson cooking liquid pro cs h;it emperarurc. I scning J.t room temperarure, -ait to thcs Ct menicncc ex ctqt own coll .• "o ·an ·ng pnnklc im onds and herbs unnl right before to pour flavor down the drain or wait longer than scning, For our free recipe or &ct5 with Ginger an hour, I wen m '\Cafch of a more <trc.a.mlincd and Cashew'5. go to Cookslllustratcd.com/aprl3. approach to bring.mg out the be<t m beers. Mr qtu-k-c< ·ng hcct recipe< begm ~ cutung I Y, pounds beets. trimmed ;and halved the beets d<J\\n to bite size While this reduces the horizontally roa<ting ume co l~ thID a half-hour, peeling md I V. cups water 01ttinii; the rock-hatd raw beets a tediom and Salt and pepper mesw t<1< Part of the~ fa.coon of cooking beets 3 tablespoons white vinegar whole (either roasnng or boiling) il> lipping their tablespoon packed light brown sugar Ye.in-off ro~t cooking 1th the <tmplc rub of a paper Braismg the beets m a smaB amoun of lquid creates shallot. sliced thin tc1wd and casil) icing their softened flesh with a the base for a flavorful sauce to fi sh the dish. ceaspoon gnted lemon zest kmlc I \\Mlted die same e<IS} rcchruquc-but faster. Y, cup whol" almonds, toasted and chopped Id ci<kd to turn ro the epi ome ofs peed and con up my ncn batch, I decided char I would reduce it 2 tablespoons chopped fresh mint \entcn..:c· the microwave. But as 1t rwns our, this is to about a tablespoon and use it co build a dress teaspoon chopped fresh thyme die wmngapp!i.ux:e for beets. \'hen I pulled a tender ing for me beetS-nothing wasted and no flavor batch Imm the m1crowaH: afi:cr 12 minutes, I found IOSt. Unforrunately, reducing a quart of water took L Place beets, rut side d~n, in smglc larcr in that their km \\ere impo!><1hk to remove without upwards of25 minutes. 11-inch straight-sided saute pan or Durch O\'cn. Add some .a.rm mc:ngth and a ,·egctabk peeler. This is , ·or wanting to devote thcs much nme to reduc water and h t~n salt; bring to simmer O\·er beca th mi rowa,·e heats the outermost mch of tion, I aicd cooking the beers in I liquid to begin high heat. Reduce hat ro !ow, cO\·er, and simmer food '>O ~that mOtStUn: m che beet flesh doesn't wim. A m re 11/• cups was enough to subme-rge a until beets are tender and rip ofp aring knife irucrtcd ha'c nm to evaporate and cause the flesh to hrink small portion of each beer and pro'1dc amp e steam. into beets meets no ~unce, 45 to 50 minutes. and sc:p.a.race light!)' from che skin-the key to easy By reducing the amount of hquid, I ctfecm·ely 2. T rarufcr beets to curring board. Increase heat rc:mO\al And easy remO\al of the kins was a muse. rnnchcd from boiling to braising, relying on a mall to medium-high and reduce cooking liqwd, tiering I kne" I would ha'e co use a more traditional amounc o \\ater to gently sunmcr anJ steam my occaswnally, until pan is almost di)·, 5 to 6 minutts. method, md boiling had the most potenaal for beets m a rightly CO\'ercd pot For ncn braising, .'\dd nnegar and 'illgar; return to boil; and cook, speed. I med halnng the ra beers before placing I needed to make certain that th beets c re in a stirring consram:ly with hear-resistant sparula, until chem in a large sau cpan "ith about a quart of water mgle larcr, so I 5"icched from a large saucepan w a sparula leaves 1d trail \'hen dragged through to cmc:r (ruming a blind eye to anr corncquentiaJ broadcrCO\ercd Straight· ·dcd r. A Dutch O\en glaze, I to 1 minuccs. Rcmo\·e pan from heat. fla,or loss for now). This smalf in' esrmenr in prep \Wrked, too.) The beers finished ookm in th >ame 3. When beets arc cool enough to handle, rub "ork C<>l>t I~ than a minute but sha,·ed IO to 15 rim period and \\ere just: as tender, but no" the off skins "1th paper towel or dish towd and rut nunut~ off ch hour o cooking rim typt ally lefi:mer braising liqwd reduced m just 5 nunutcs Har. into Y2 ·inch -ed cs. Add been, shallot.. lemon zest, required tor tiol beetS an added benefit, me To play up the earth) .:emD-> o th beecs 1 2 teaspoon salt, and 1/• t~n pepper to glaze coo cd be t hah cooled to handling t mperarurc and introduce a comp cmcn~ acidit}, I dd d a and t~ to coar. Transfer beets to scning dish.; more quick!} than "hole beccs and shed metr pee tablespoon of light b~ n .>ng;ar and 3 ub cspoons sprin w1th .tlmonds, mint, and dnmc; and sen·e. Just casil) under me pressure of my thumb and of,incgar to me beer redu:cion. Just I more minute ch gen tticcion of a paper towel. Don . of cooking gaYc che resultant S\\ccr·and-sour nee BEETS WITH LIHE AND PEPITAS , h' next >tcp? I had to face the flarnr lost to all enough bod} to coat the peeled wed cs. 11un ices that cookin \\ atcr. lnstcad ofs hccpi;hly pouring me 0 shallot underscored me ~ dc:pch, "hilc toasred Orrut m~mc. Su ritutc lime :zot for lemon zest, 'ibrant '"beer brom" dm\n the drain afi:er cooking nuts, aromatic citrus zest, and &.:<.h herbs added 1ust roasred pepiras for almonds, and alantro for mint. enough contrast without 0\ rmadowing me robust beet flavor I had "orked so hard w pres.enc:. , me BEETS WITH ORANGE AND WALNUTS <: ur E\t:n Step self. proclaimed roasced beet 10\u~ 'enc bad fur 1deo available FREE for 4 mom:hs at onds, I onsidered m} "ork don.:. Armed \\1th ;a ubsntme orange zest fur lemon zest; walnuts, Cookslllustrated.com/apr 13 imp e method that cost me than an hour. I "as roasted and chopped, for almonds; and parsley ready to add beers to m) mi.:h ed \·c cab e roster. forminL CO ti; > LLL fl r 0 7