Orange Beets

Leaving the beetroot and 1 inch of stem on top, trim off the tops and brush. Place in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain; allow to cool. Cut off the roots of the beetroot; peel. Cut the beets into cubes, measure out 3 1/2 cups.Melt the butter in a large nonstick skillet over medium-high heat. Add the beetroot, zest, and the next 4 ingredients (zest and pepper). Bring to a boil; cook until the liquid has the consistency of liquid syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.