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1
Heat oven to 350.
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2
In a saucepan, melt the duck fat.
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3
Line 2 sheet pans with parchment or wax paper.
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4
Lay beets in a single layer, brush them with fat and sprinkle them with 1 teaspoon salt.
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5
Flip beets, brush other side with fat and sprinkle with another teaspoon salt.
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6
Roast for 18 to 20 minutes, turning halfway through, until beets are tender but not soft, with a bit of bite.
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7
Cool.
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8
Meanwhile, spread the almonds on a sheet pan and toast at 350 for 10 minutes, or until lightly browned.
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9
Toss hot almonds with 2 teaspoons grapeseed oil and 1 teaspoon salt, then let cool on the pan.
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10
Coarsely chop.
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11
Place the minced shallot in a small bowl and add vinegar, 1/2 teaspoon salt and a pinch of sugar.
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12
Let rest for 15 minutes.
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13
(This helps mellow the raw heat of the shallot.)
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14
Finely chop the parsley and tarragon together and mix with the 2 tablespoons grapeseed oil.
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15
(The recipe can be made to this point up to 4 hours ahead).
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16
To assemble, divide the beets on plates, mixing colors to make multicolored patterns.
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17
Add herb mixture to shallot mixture and stir, then sprinkle over beets.
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18
Scatter chopped almonds over the beets.
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19
Place a dollop of fresh cheese in the center of each plate and serve.
