Beet Salad with Almond Butter and Gorgonzola Bomboloni

Name: Beet Salad with Almond Butter and Gorgonzola Bomboloni
Yield: 4 servings
Ingredients: 1 1/2 cup toasted Marcona almonds; 1 1/2 garlic clove, chopped; 1 Pinch of cayenne; 1 1/2 to 1 tablespoon extra-virgin olive oil; 1 1 1/2 pounds small (2-inch) beets without greens (2 pounds with greens); 1 2 tablespoons Sherry vinegar; 1 1/4 cup extra-virgin olive oil; 1 3 tablespoons finely chopped shallot; 1 3 tablespoons finely chopped chives; 1 Accompaniments: Gorgonzola bomboloni ; coarse sea salt such as Maldon or fleur de sel

From the kitchen of Carly

Tender beets meet silky almond butter, topped with a crispy gorgonzola bombolone that shatters against warm greens. Shallot and chives brighten the vinaigrette while Marcona almonds ground with cayenne add subtle heat and depth. Elegant, balanced, surprisingly simple.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup toasted Marcona almonds
11/2 garlic clove, chopped
1Pinch of cayenne
11/2 to 1 tablespoon extra-virgin olive oil
11 1/2 pounds small (2-inch) beets without greens (2 pounds with greens)
12 tablespoons Sherry vinegar
11/4 cup extra-virgin olive oil
13 tablespoons finely chopped shallot
13 tablespoons finely chopped chives
1Accompaniments: Gorgonzola bomboloni ; coarse sea salt such as Maldon or fleur de sel

Instructions

Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.
Simmer beets in 3 inches of water in a large saucepan, covered, until tender, about 30 minutes. Cool in liquid, uncovered, about 30 minutes, then peel and cut into 1/2-inch wedges.
Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.
Divide almond butter among 6 plates and top with beet salad. Put a bombolone on each salad and sprinkle lightly with sea salt. Serve remaining bomboloni on the side.