Beet Salad with Almond Butter and Gorgonzola Bomboloni
A sophisticated salad featuring tender beets tossed with sherry vinaigrette, served over creamy almond butter and topped with gorgonzola bomboloni. The combination of earthy beets, nutty almond butter, and tangy cheese creates an elegant and flavorful dish.
Ingredients
- •½ cup toasted Marcona almonds
- •½ clove garlic
- •1 pinch cayenne
- •¾ tablespoon extra-virgin olive oil
- •1½ pounds beets
- •2 tablespoons Sherry vinegar
- •¼ cup extra-virgin olive oil
- •3 tablespoons shallot
- •3 tablespoons chives
- •1 serving Gorgonzola bomboloni and sea salt
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
60 min
- 3.
Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.
5 min
- 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 min
