Cook the beets in water to cover until tender.
Drain, peel and cut into thin strips or dice.
Bring three quarters cup water and the sugar to a boil, stirring until the sugar has dissolved.
Add the beets and cook one hour.
Add the lemon slices and simmer one hour longer or until liquid is jellied and the beets are transparent and slightly brown.
Add the nuts and ginger, stir and continue cooking fifteen minutes longer.
Cool and store in jars or stoneware crocks.