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Beet Salad with Candied Marcona Almonds

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(105 people have added this recipe to their favorites.)

Steve Corry loves to toss roasted beets with the complex sherry vinegar that Taylor Griffin imports from Spain. To help mellow the vinegar’s tang, Corry reduces tangerine juice to a syrup and adds it to the dressing. Inspired by peanut brittle, he candies marcona almonds to give the salad crunch. The nuts are fantastic on their own.

Beet Salad with Candied Marcona Almonds

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(105 people have added this recipe to their favorites.)
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Beet Salad with Candied Marcona Almonds

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Beet Salad with Candied Marcona Almonds

This recipe is fabulous. I'm heading to Portland soon to go to this restaurant and shop at the store mentioned in the article. I used "O" brand sherry vinegar and arugula instead of frisee. The brittle is addictive! I have some leftover and keep picking at it! Great combination of flavors!

Posted by: JLOWRY01 on March 27, 2008

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I didn't make the almond brittle or use frisée. However, the roasted beets tossed in the vinagrette with pecorino shaved on top was a great combo. Sliced beet greens can be simmered in the juice to add some green to the mix.

Posted by: SHARPWHIT on February 15, 2008

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