1. 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.

2. Transfer beets to cutting board. Increase heat to medium-high and reduce cooking liquid, stirring occasionally, until pan is almost dry, 5 to 6 minutes. Add vinegar and sugar; return to boil; and cook, stirring constantly with heat-resistant spatula, until spatula leaves wide trail when dragged through glaze, 1 to 2 minutes. Remove pan from heat.

3. When beets are cool enough to handle, rub off skins with paper towel or dish towel and cut into 1/2-inch wedges. Add beets, scallion whites, ginger, 1/2 teaspoon salt, and 1/4 teaspoon pepper to glaze and toss to coat. Transfer beets to serving dish, sprinkle with cashews and scallion greens, and serve.

Serves 4 to 6