Beet Salad with Almond Butter and Gorgonzola Bomboloni |
|
 |
Prep Time: 90 Minutes Cook Time: 120 Minutes |
Ready In: 210 Minutes Servings: 6 |
|
We've never seen a spin on the ubiquitous combination of beets, cheese, and nuts as original as Smith'sit's an amazing take on familiar flavors. The beets are nestled in a pool of almond butter and crowned with a glorious Gorgonzola bombolone (an Italian-style puff of fried dough). Ingredients:
1/2 cup toasted marcona almonds |
1/2 garlic clove, chopped |
pinch of cayenne |
1/2 to 1 tablespoon extra-virgin olive oil |
1 1/2 pounds small (2-inch) beets without greens (2 pounds with greens) |
2 tablespoons sherry vinegar |
1/4 cup extra-virgin olive oil |
3 tablespoons finely chopped shallot |
3 tablespoons finely chopped chives |
accompaniments: gorgonzola bomboloni ; coarse sea salt such as maldon or fleur de sel |
Directions:
1. Make almond butter: 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.
2. Make beet salad: 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.
3. Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.
4. 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.
5. Cooks' notes: Almond butter can be made 3 days ahead and chilled, covered. Bring to room temperature before using. Beet salad, without chives, can be made 1 day ahead and chilled, covered. Bring to room temperature and stir in chives before serving.
|
|