Roast Beet Salad With Romesco Sauce

• 3 large beets, trimmed and scrubbed
• 3 large ripe tomatoes
• 1/4 cup plus 1 tsp red wine vinegar
• 6 cloves garlic, peeled
• 1 None smoked dried nora chili pepper (optional)
• 1 None dried red chili pepper
• 1 tbsp olive oil
• 2 slices French bread, or 1 slice white bread
• 1/4 cup blanched almonds
• 1/2 cup olive oil

1. Preheat the oven to 350u0b0F. Wrap each beet in foil and roast in oven for 1 hour or until tender. Rub the skins off and chop into 1/3-inch cubes. Cool.
2. Roast tomatoes in a baking pan for 30 mins.
3. Place 1/2 cup water, 1 tsp vinegar, garlic, smoked pepper (if using) and chili pepper in a small saucepan. Bring to a boil. Reduce heat to low; cover and simmer for 5 mins.
4. Heat 1 tbsp olive oil in a small skillet on medium heat. Cook bread and almonds until golden.
5. Place tomatoes, garlic mixture, bread and almonds in a food processor and pulse to form a thick-textured paste. Slowly add 1/2 cup oil and 1 tsp red wine vinegar while motor is running. Season to taste.
6. Pour into a clean bowl or jar and refrigerate until needed. Serve beets at room temperature topped with sauce.

beets, tomatoes, red wine vinegar, garlic, chili pepper, red chili pepper, olive oil, bread, blanched almonds, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/32788 (may not work)