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

1. Heat oven to 350.
2. In a saucepan, melt the duck fat.
3. Line 2 sheet pans with parchment or wax paper.
4. Lay beets in a single layer, brush them with fat and sprinkle them with 1 teaspoon salt.
5. Flip beets, brush other side with fat and sprinkle with another teaspoon salt.
6. Roast for 18 to 20 minutes, turning halfway through, until beets are tender but not soft, with a bit of bite.
7. Cool.
8. Meanwhile, spread the almonds on a sheet pan and toast at 350 for 10 minutes, or until lightly browned.
9. Toss hot almonds with 2 teaspoons grapeseed oil and 1 teaspoon salt, then let cool on the pan.
10. Coarsely chop.
11. Place the minced shallot in a small bowl and add vinegar, 1/2 teaspoon salt and a pinch of sugar.
12. Let rest for 15 minutes.
13. (This helps mellow the raw heat of the shallot.)
14. Finely chop the parsley and tarragon together and mix with the 2 tablespoons grapeseed oil.
15. (The recipe can be made to this point up to 4 hours ahead).
16. To assemble, divide the beets on plates, mixing colors to make multicolored patterns.
17. Add herb mixture to shallot mixture and stir, then sprinkle over beets.
18. Scatter chopped almonds over the beets.
19. 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)