Beet Salad With Candied Marcona Almonds-Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

www.AccuChef.com

 

Title: Beet Salad With Candied Marcona Almonds

Categories: Salad/Dressing

Yield: Servings

 

2 1/2 lb medium red or golden beets

-scrubbed and trimmed

1/2 c plus 2 tablespoons

-extra-virgin olive

-oil

1 T unsalted butter

2 T sugar

1 T light corn syrup

Salt

Pinch of cayenne pepper

1 c marcona almonds

1/2 c fresh tangerine juice

2 T sherry vinegar

1 T Dijon mustard

1 T minced shallots

1 small head of frisée (4

ounces),torn into bite-size

-pieces

Young pecorino cheese

 

[Note: Recipe by Steve CorrySteve Corry loves to toss roasted beets

with the complex sherry vinegar that Taylor Griffin imports from Spain.

To help mellow the vinegar]

 

1.Preheat the oven to 350. In a large baking dish, toss the beets with

2 tablespoons of the olive oil. Cover with foil and bake for 1 1/2

hours, or until tender. When cool enough to handle, peel the beets and

cut them into 1/2-inch wedges.

2.Meanwhile, line a large rimmed baking sheet with parchment paper and

lightly butter the paper. In a medium saucepan, combine the 1

tablespoon of butter with the sugar, corn syrup and a pinch each of

salt and cayenne and bring to a boil, stirring, to dissolve the sugar.

Add the almonds and stir until evenly coated with the syrup. Scrape the

almonds onto the parchment-lined baking sheet in an even layer. Bake

with the beets for about 12 minutes, until golden and bubbling. Let the

nuts cool for about 25 minutes, then break into small clusters.

3.In a small saucepan, simmer the tangerine juice over moderate heat

until reduced to 2 tablespoons, about 15 minutes. Let cool, then

transfer to a large bowl. Whisk in the vinegar, mustard and shallots.

Gradually whisk in the remaining 1/2 cup of olive oil and season the

dressing with salt. Add the beets and frise and toss.

4.Transfer the salad to a platter or bowl. Garnish with the candied

almonds, shave the pecorino on top and serve.

 

 

Make Ahead

The peeled, roasted beets can be refrigerated overnight. Bring to room

temperature before serving. The candied almonds can be stored in an

airtight container at room temperature for up to 2 days. .

 

 

 

 

 

 

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[Guest guest]

I do't know many who like beets, I sure do and will have to make this up.

 

Jeff

 

, " Kathy Olson " <Kathy wrote:

>

>

> MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

> www.AccuChef.com

>

> Title: Beet Salad With Candied Marcona Almonds

> Categories: Salad/Dressing