Beet Salad With Almond Butter And Gorgonzola Bomboloni

• 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:
• ; coarse sea salt such as Maldon or fleur de sel

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.
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.
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
5. on each salad and sprinkle lightly with sea salt. Serve remaining
6. on the side.

almonds, garlic, cayenne, extravirgin olive oil, sherry vinegar, extravirgin olive oil, shallot, chives, salt

Taken from www.epicurious.com/recipes/food/views/beet-salad-with-almond-butter-and-gorgonzola-bomboloni-240245 (may not work)