Ingredients
- 2 lbs red beets
- 1 cup sugar
- big pinch of salt
- zest of 1 large orange
- ¼ cup orange juice, or the juice of 1 large orange
- ¼ cup water
- ¼ cup lemon juice (about 1 large)
- 1 Tbsp freshly grated ginger for strong flavor, or 2 tsp for mild
- ⅓ cup blanched slivered almonds
Instructions
- Cook your beets: Scrub and rinse well, then slice the bottom off the beets. To cook in the oven: wrap in foil, and bake at 400°F for 45-60 minutes, or until tender when pierced with a knife through the center. To cook on a stovetop: add beets to boiling water and simmer until tender, about 45 minutes.
- Once the beets are cooked and cooled, peel them. Slice the beets into matchsticks, no larger than ¼-inch thick, and 1-inch long.
- To a heavy-bottomed pot or deep skillet, add the sliced beets, sugar and water. Zest and juice the orange, and add both to the pot. Bring to a boil, lower the heat and simmer actively on medium low for 30 minutes.
- Add the lemon juice to the beets and simmer for an additional 15-20 minutes, or until the liquid is mostly absorbed and reduced and the beets are softened.
- Turn off the heat, stir in the fresh ginger and almonds, and allow to fully cool.
- Transfer to jars and store in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Notes
- You can use precooked beets, but they will have less flavor and may not hold their shape as well.
- Eingemacht can be stored in the fridge for up to two weeks, or in the freezer for up to three months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: Ashkenazi