Beets and Almonds

Place beets, cut side down, in single layer in 11-inch straight-sided sauté pan or Dutch oven. Add water and 1/4 teaspoon salt; bring to simmer over high heat. Reduce heat to low, cover, and simmer until beets are tender and tip of paring knife inserted into beets meets no resistance, 45 to 50 minutes.

When beets are cool enough to handle, rub off skins with paper towel or dish towel and cut into 1/2-inch wedges. In a large bowl, combine beets, onion and lemon zest. Stir in vinegar and brown sugar. Season to taste. Put beets in serving dish and sprinkle with almonds and mint.