Roasted Sliced Beets With Fresh Cheese and Almonds
- 13 cup rendered duck fat (available at some butchers and fancy food stores) or extra-virgin olive oil
- 8 medium-size beets, preferably of different colors, peeled and thinly sliced (1/8-inch thick)
- Kosher salt
- 1/2 cup raw almonds
- 2 teaspoons plus 2 tablespoons grapeseed oil
- 1 large shallot, minced
- 1 tablespoon cider vinegar
- 1 pinch sugar
- 8 sprigs parsley, leaves picked
- 2 sprigs tarragon, leaves picked
- 1/2 cup fresh mild cheese, such as ricotta, fromage blanc or mascarpone
- Heat oven to 350.
- In a saucepan, melt the duck fat.
- Line 2 sheet pans with parchment or wax paper.
- Lay beets in a single layer, brush them with fat and sprinkle them with 1 teaspoon salt.
- Flip beets, brush other side with fat and sprinkle with another teaspoon salt.
- Roast for 18 to 20 minutes, turning halfway through, until beets are tender but not soft, with a bit of bite.
- Cool.
- Meanwhile, spread the almonds on a sheet pan and toast at 350 for 10 minutes, or until lightly browned.
- Toss hot almonds with 2 teaspoons grapeseed oil and 1 teaspoon salt, then let cool on the pan.
- Coarsely chop.
- Place the minced shallot in a small bowl and add vinegar, 1/2 teaspoon salt and a pinch of sugar.
- Let rest for 15 minutes.
- (This helps mellow the raw heat of the shallot.)
- Finely chop the parsley and tarragon together and mix with the 2 tablespoons grapeseed oil.
- (The recipe can be made to this point up to 4 hours ahead).
- To assemble, divide the beets on plates, mixing colors to make multicolored patterns.
- Add herb mixture to shallot mixture and stir, then sprinkle over beets.
- Scatter chopped almonds over the beets.
- Place a dollop of fresh cheese in the center of each plate and serve.
butchers, beets, kosher salt, almonds, grapeseed oil, shallot, cider vinegar, sugar, parsley, tarragon, mild cheese
Taken from cooking.nytimes.com/recipes/12646 (may not work)