Beet Salad with Almond Butter and Gorgonzola Bomboloni

ingredients

• almond butter:
  whipped butter
  hydrogenated fat
  margarine
  olive oil
• 1/2 cup toasted Marcona almonds
• 1/2 garlic clove, chopped
• Pinch of cayenne
• 1 tablespoon extra-virgin olive oil
• beet salad:
• 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: Gorgonzola bomboloni, coarse sea salt

directions

Make almond butter:

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.

Make beet salad:

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 0.5 inch wedges.

Whisk together vinegar and 1/2 teaspoon 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.

notes:

Almond butter can be made 3 days ahead and chilled, covered. Bring to room temperature before using.

Beet salad, without chives, can be made 1 day ahead and chilled, covered. Bring to room temperature and stir in chives before serving.