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1
Preheat the oven to 350.
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2
In a large baking dish, toss the beets with 2 tablespoons of the olive oil.
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3
Cover with foil and bake for 1 1/2 hours, or until tender.
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4
When cool enough to handle, peel the beets and cut them into 1/2-inch wedges.
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5
Meanwhile, line a large rimmed baking sheet with parchment paper and lightly butter the paper.
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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.
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7
Add the almonds and stir until evenly coated with the syrup.
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8
Scrape the almonds onto the parchment-lined baking sheet in an even layer.
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9
Bake with the beets for about 12 minutes, until golden and bubbling.
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10
Let the nuts cool for about 25 minutes, then break into small clusters.
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11
In a small saucepan, simmer the tangerine juice over moderate heat until reduced to 2 tablespoons, about 15 minutes.
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12
Let cool, then transfer to a large bowl.
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13
Whisk in the vinegar, mustard and shallots.
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14
Gradually whisk in the remaining 1/2 cup of olive oil and season the dressing with salt.
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15
Add the beets and frisee and toss.
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16
Transfer the salad to a platter or bowl.
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17
Garnish with the candied almonds, shave the pecorino on top and serve.
