Orange Beets

2 lg beets (about 1 1/2 pounds)
1 tbsp EVO oil
1 tbsp grated orange rind
3/4c orange juice
1 tsp lemon juice
1/8tsp kosher salt
1/8tsp ground black pepper
1 1/2tbsp chopped almonds, toasted

Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil, then cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots, then rub off skins. Cut beets into cubes.

Heat EVO oil in a large nonstick skillet over medium heat. Add beets, rind, and next 4 ingredients (rind through pepper). Bring to a boil, and cook until the liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.