Beet Salad with Candied Marcona Almonds

Name: Beet Salad with Candied Marcona Almonds
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters marcona almonds; 1 pinch Pinch of cayenne pepper; 1 Tbsp light corn syrup; 1 Tbsp Dijon mustard; 113 grams small head of frisée , torn into bite-size pieces; 1 kilograms red or golden beets, scrubbed and trimmed; 118 milliliters extra-virgin olive oil; 8 servings Young pecorino cheese; 8 servings Salt; 1 Tbsp minced shallots; 2 Tbsps sherry vinegar; 2 Tbsps sugar; 118 milliliters fresh tangerine juice; 1 Tbsp unsalted butter

Beet Salad with Candied Marconan Almonds might be just the side dish you are searching for. This recipe serves 8. One serving contains 444 calories, 16g of protein, and 32g of fat. Only It is a good option if you're following a gluten free and vegetarian diet. If you have frisée, sherry vinegar, young pecorino cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Beet

Equipment you will use

Baking Pan

Oven

Aluminum Foil

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.

Ingredients you will need

Corn Syrup