Beet Salad with Candied Marcona Almonds

1. 1

   Preheat the oven to 350.

2. 2

   In a large baking dish, toss the beets with 2 tablespoons of the olive oil.

3. 3

   Cover with foil and bake for 1 1/2 hours, or until tender.

4. 4

   When cool enough to handle, peel the beets and cut them into 1/2-inch wedges.

5. 5

   Meanwhile, line a large rimmed baking sheet with parchment paper and lightly butter the paper.

6. 6

   In a medium saucepan, combine the 1 tablespoon 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.

7. 7

   Add the almonds and stir until evenly coated with the syrup.

8. 8

   Scrape the almonds onto the parchment-lined baking sheet in an even layer.

9. 9

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

10. 10

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

11. 11

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

12. 12

    Let cool, then transfer to a large bowl.

13. 13

    Whisk in the vinegar, mustard and shallots.

14. 14

    Gradually whisk in the remaining 1/2 cup of olive oil and season the dressing with salt.

15. 15

    Add the beets and frisee and toss.

16. 16

    Transfer the salad to a platter or bowl.

17. 17

    Garnish with the candied almonds, shave the pecorino on top and serve.

* Per serving · 4 servings · Values may vary.