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Ingredients
Smokey Almonds
- 2 cups marcona almonds
- 2 tsp Worcestershire sauce
- 1 tbsp Blood Orange EVOO
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt (only if the almonds are unsalted)
Salad
- 1 lb beets
- 2 tbsp Blood Orange EVOO
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 3 cups babarugula
- 1 wedge bleu cheese cut into smaller wedges or crumbled
- crusty bread (optional)
Ingredients
Smokey Almonds
Salad
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Instructions
- Preheat oven to 350°F.
- In a bowl, toss together all Smokey Almonds ingredients until coated and combined.
- Place seasoned almonds on a baking sheet and toast for 4-5 minutes (be careful to not burn the almonds). Remove from the oven and set aside to cool.
- Drizzle beets with Blood Orange EVOO and season with salt and pepper.
- Loosely wrap beets individually in aluminum foil and place on a baking sheet. Roast beets for 15-20 minutes or until tender. Remove from the oven and let cool enough for you to handle them.
- Peel beets, cut into halves or quarters, and drizle with any remaining drippings from the foil pouches.
- Divide arugula between plates and top with beets, bleu cheese, and almonds. Drizzle with a dash more of Blood Orange EVOO and either Melagrana Whole Fruit White Balsamic Vinegar or Habanero & Honey White Balsamic Vinegar. Serve with some crusty bread.