Rich flavours of blue cheese and almond butter pair beautifully with roasted beets in this wintry salad.
INGREDIENTS:
ALMOND BUTTER
1/2 C toasted almonds (Grainry)
1/2 garlic clove, finely minced (Green Grocer)
¼ tsp cayenne (South China Seas)
1 Tbsp extra-virgin olive oil (Edible BC)
BEET SALAD
1.5 lbs small (2-inch) beets without greens (Green Grocer)
2 Tbsp Okanagan Sherry vinegar (Edible BC)
1/4 C extra-virgin olive oil (Edible BC)
3 Tbsp shallot, finely minced (South China Seas)
3 Tbsp chives, finely chopped (Green Grocer)
¼ C crumbled Blue Cheese (Dussa’s)
INSTRUCTIONS:
Rich flavours of blue cheese and almond butter pair beautifully with roasted beets in this wintry salad.
Method
Almond Butter
Grind almonds to a paste with garlic, salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.
Beet Salad
Roast beets, covered in a roasting pan, until tender, about 60 minutes. Cool uncovered, about 30 minutes, then peel and cut into wedges or slices.
Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.
Divide almond butter among 6 plates and top with beet salad. Place some crumbled blue cheese on each salad and sprinkle lightly with sea salt.
