Name: Beet Salad with Almond Butter and Gorgonzola Bomboloni
Cook time: 1 1/2 hr
Total time: 3 1/2 hr
Yield: Makes 6 servings
Ingredients: 1/2 cup toasted Marcona almonds; 1/2 garlic clove, chopped; Pinch of cayenne; 1/2 to 1 tablespoon extra-virgin olive oil; 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

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Beet Salad with Almond Butter and Gorgonzola BomboloniJohn Kernick

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).

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.

Recipe notes

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