Active Time

　　1 1/2 hr

　　Total Time

　　3 1/2 hr

　　We've never seen a spin on the ubiquitous combination of beets, cheese, and nuts as original as Smith's—it's an amazing take on familiar flavors. The beets are nestled in a pool of almond butter and crowned with a glorious Gorgonzola bombolone (an Italian-style puff of fried dough).

　　

Ingredients

Makes 6 servings

　　

For almond butter:

1/2 cup toasted Marcona almonds

　　1/2 garlic clove, chopped

　　Pinch of cayenne

　　1/2 to 1 tablespoon extra-virgin olive oil

　　

For beet salad:

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

　　

Make almond butter:

Step 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.

　　

Make beet salad:

Step 2

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.

　　

Step 3

Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.

　　

Step 4

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.

　　Cooks' notes:

　　• Almond butter can be made 3 days ahead and chilled, covered. Bring to room temperature before using.

　　• Beet salad, without chives, can be made 1 day ahead and chilled, covered. Bring to room temperature and stir in chives before serving.