Beet Salad with Almond Butter and Gorgonzola Bomboloni

Ingredients for Beet Salad with Almond Butter and Gorgonzola Bomboloni

• 70g toasted Marcona almonds

• 1/2 garlic clove, chopped

• Pinch of cayenne

• 1/2 to 1 tablespoon extra-virgin olive oil

• 675g small (2-inch) beets without greens (900g with greens)

• 2 tablespoons Sherry vinegar

• 60ml extra-virgin olive oil

• 45ml finely chopped shallot

• 45ml finely chopped chives

• Accompaniments: Gorgonzola bomboloni

• coarse sea salt such as Maldon or fleur de sel

How to make Beet Salad with Almond Butter and Gorgonzola Bomboloni

Grind almonds to a paste with garlic, 1/4 teaspoons 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 teaspoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.