Beet Salad With Candied Marcona Almonds

Name: Beet Salad With Candied Marcona Almonds
Prep time: 1 h 57 min
Cook time: 1 h 57 min
Total time: 1 h 57 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters marcona almonds; 907 grams red or gold beets, scrubbed and trimmed; 1 pinch Pinch of cayenne pepper; 1 Tbsp light corn syrup; 1 Tbsp Dijon mustard; 1 small head frisee, torn into bite size pieces; 6 servings Olive oil; 118 milliliters orange juice; 6 servings Pecorino cheese; 6 servings Salt; 1 Tbsp minced shallot; 2 Tbsps sherry vinegar; 2 Tbsps sugar; 1 Tbsp unsalted butter

Beet Salad With Candied Marconan Almonds is a gluten free and vegetarian side dish. This recipe serves 6. One portion of this dish contains approximately 18g of protein, 36g of fat, and a total of 507 calories. From preparation to the plate, this recipe takes roughly 1 hour and 57 minutes. If you have frisee, orange juice, cayenne pepper, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 350 degrees. In a large baking dish, toss the beets with 2 tablespoons of olive oil. Cover with foil and bake for 1 1/2 hours, or until tender. When cool enough to handle, peel 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. In a medium saucepan, combine the 1 tbsp. 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

Ground Cayenne Pepper

Butter

Sugar

Salt

Equipment you will use

Baking Paper

Baking Sheet

Sauce Pan

Add the almonds and stir until evenly coated with the syrup. Scrape the almonds onto the parchment-lined baking sheet in an even layer.

Ingredients you will need

Almonds

Syrup

Equipment you will use

Baking Sheet

Bake with the beets for about 12 minutes, until golden and buggling.

Ingredients you will need

Beet

Equipment you will use

Oven

Let the nuts cool for about 25 mintues, then break into small clusters.

Ingredients you will need

Nuts

In a small saucpan, simmer the orange juice over moderate heat until reduced to 2 tablespoons, about 15 minutes.

Ingredients you will need

Orange Juice

Let cool, then transfer to a large bowl.

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Bowl

Whisk in vinegar, mustard, and shallots. Gradullay whisk in 1/2 cup of olive oil and season the dressing with salt.

Ingredients you will need

Olive Oil

Shallot

Mustard

Vinegar

Salt

Equipment you will use

Whisk

Add the beets and frisee and toss.

Ingredients you will need

Curly Endive

Beet

Transfer the salad to a platter or bowl.

Equipment you will use

Bowl

Garnish with the candied almonds, shave the pecorino on top and serve.(The peeled, roasted beets and the dressing can be refrierated overnight. Bring to room temperature before serving. The almonds can be made a week in advance, store in an airtight container at room temperature.)

Ingredients you will need

Almonds

Pecorino