Beet Salad with Almond Butter and Gorgonzola Bomboloni
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- pinch of cayenne
- 3 tablespoons finely chopped shallot
- Carbohydrate 14 g(5%)
- Fat 17 g(26%)
- Fiber 5 g(20%)
- Protein 5 g(9%)
- Saturated Fat 2 g(10%)
- Sodium 90 mg(4%)
- Calories 218
PreparationMake 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. 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. 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. 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.
PreparationMake 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. 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. 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. 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.
