Ingredients

  • 1 ½ lbs. beets
  • Romesco Sauce
  • ½ large tomato roasted 30 minutes
  • 2 ½ cloves garlic roast w/ tomato
  • ½ dried red chiles NM style sweet/pimie
  • ¼ dried red chiles seeded or 1/4 t cay
  • ¼ cup water
  • 5 teaspoons red wine vinegar
  • 2 tablespoons olive oil, virgin
  • 4 tablespoons water
  • ⅛ inch french bread slice
  • ⅛ cup almonds, blanched 5 whole
  • salt & pepper

Directions

1. Cover the unpeeled beets with water, bring to a boil, then simmer, covered, for about 1 hour or until tender. Peel, cool, and cut into 1 inch cubes.
2. Romesco Sauce: Roast tomato and garlic in an ungreased roasting pan at 350*F for 30 minutes. Place the dried red pepper and dried chili in saucepan with water and 1 1/2 tablespoons vinegar. Bring to a boil, cover, and simmer for 5 minutes.
3. Heat 1 tablesppon of oil in small skillet and fry bread until golden on both sides. Transfer to a processor or blender. Fry almonds until golden and add to the processor along with the peppers, garlic and tomato. With the motor running, pour in gradually the remaining oil and vinegar and water. Strain, taste for salt and pepper. Keep at room temperature.
4. Combine sauce and beets and sprinkle with parsley immediately before serving.



Categories
DishesSalads, Side
Keywords
Side DishesSalads
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