Ingredients

• 1/2 cup toasted Marcona almonds
• 1/2 garlic clove, chopped
• Pinch of cayenne
• 1/2 to 1 tablespoon extra-virgin olive oil
• 1 1/2 pounds small (2-inch) beets without greens (2 pounds with greens)
• 2 tablespoons Sherry vinegar
• 1/4 cup extra-virgin olive oil
• 3 tablespoons finely chopped shallot
• 3 tablespoons finely chopped chives
• Accompaniments: Gorgonzola bomboloni ; coarse sea salt such as Maldon or fleur de sel

Instructions

1. 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.
2. Make beet salad: 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.
3. 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.
4. Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.
5. 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.