2000s Recipes + Menus
Beet Salad with Almond Butter and Gorgonzola Bomboloni
Serves6
- Active time:1 1/2 hr
- Start to finish:3 1/2 hr (includes making bomboloni)
October 2007
We’ve never seen a spin on the ubiquitous combination of beets, cheese, and nuts as original as Smith’s—it’s an amazing take on familiar flavors. The beets are nestled in a pool of almond butter and crowned with a glorious Gorgonzola bombolone (an Italian-style puff of fried dough).
For almond butter
- 1/2 cup toasted Marcona almonds
- 1/2 garlic clove, chopped
- Pinch of cayenne
- 1/2 to 1 tablespoon extra-virgin olive oil
For beet salad
- 1 1/2 lb small (2-inch) beets without greens (2 lb with greens)
- 2 tablespoons Sherry vinegar
- 1/4 cup extra-virgin olive oil
- 3 tablespoons finely chopped shallot
- 3 tablespoons finely chopped chives
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Accompaniments:
Gorgonzola bomboloni; coarse sea salt such as Maldon or fleur de sel
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:
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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.
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Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.
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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.
Cooks’ 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.
- Keywords
- holly smith,
- vegetarian,
- italian,
- salad,
- beet
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