Beet Salad with Almond Butter and Gorgonzola Bomboloni
Beet Salad with Almond Butter and Gorgonzola Bomboloni is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionGrind 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.