From our feature A Well-Rounded Table: This recipe, from Rose Kancigor, is adapted from Cooking Jewish: 532 Great Recipes From the Rabinowitz Family by Judy Bart Kancigor (Workman, 2007).
3 pounds fresh beets (weighed without greens)
2 cups sugar
Grated zest of 2 lemons
Juice of 2 lemons (6 tablespoons)
1/2 teaspoon kosher (coarse) salt
1 1/2 cups (6 ounces) slivered almonds
1/2 teaspoon ground ginger, or more to taste
Preheat oven to 400 degrees F
1. Wrap each beet in aluminum foil and roast until tender, about 1 hour. Set aside to cool.
2. When the beets are cool enough to handle, peel and finely chop them. Place the chopped beets in a large pot and add the sugar, lemon zest, lemon juice, salt, and 3 cups water. Bring to a boil. Boil moderately (but more than a simmer), uncovered, stirring occasionally, for 1 hour: The mixture should still be somewhat soupy.
3. Add the almonds and boil gently, stirring often, until thick, 1 hour. (If the mixture starts to get too thick at any point, add boiling water, 1/4 cup at a time, and continue cooking, covered. If it seems too soupy, just cook it a little longer, uncovered.) Stir in the ginger. Let the mixture cool.
4. Spoon the beet eingemacht into clean glass jars, seal, and store in the refrigerator for up to 1 month or in the freezer for up to 6 months.
Yield: Makes 6 cups.
See: Sephardic Chicken, Easy Brisket, Matzo Stuffing, Jewish Chicken Soup, Shiitake Mushroom Matzo Balls, Pecan Cookies, Passover Nut Cake
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