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Beet Salad with Almond Butter and Gorgonzola Bomboloni

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated beetroot salad with almond butter and gorgonzola bomboloni offers a stunning interplay of earthy flavours and rich textures. The sweetness of tender, simmered beetroot is beautifully balanced by the sharp tang of sherry vinegar and fresh chives. When paired with a silky, homemade Marcona almond butter and the indulgent, creamy centre of the savoury doughnuts, this dish becomes a truly memorable vegetarian starter that is sure to impress guest at your next dinner party.

While the components may sound complex, the preparation is incredibly straightforward and relies on high-quality seasonal produce. Using small beets ensures a concentrated flavour and a more delicate presentation. This recipe is an excellent choice for those looking for a modern, plant-focused dish that doesn’t compromise on luxury. Serve it as a light lunch or an elegant first course, perhaps with a glass of crisp white wine to cut through the richness of the gorgonzola.

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Ingredients for Beet Salad with Almond Butter and Gorgonzola Bomboloni

  • 70g toasted Marcona almonds

  • 1/2 garlic clove, chopped

  • Pinch of cayenne

  • 1/2 to 1 tablespoon extra-virgin olive oil

  • 675g small (2-inch) beets without greens (900g with greens)

  • 2 tablespoons Sherry vinegar

  • 60ml extra-virgin olive oil

  • 45ml finely chopped shallot

  • 45ml finely chopped chives

  • Accompaniments: Gorgonzola bomboloni

  • coarse sea salt such as Maldon or fleur de sel

How to make Beet Salad with Almond Butter and Gorgonzola Bomboloni

Grind almonds to a paste with garlic, 1/4 teaspoons salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.

Simmer beets in 3 inches of water in a large saucepan, covered, until tender, about 30 minutes. Cool in liquid, uncovered, about 30 minutes, then peel and cut into 1/2-inch wedges.

Whisk together vinegar and 1/2 teaspoons 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. Put a bombolone on each salad and sprinkle lightly with sea salt. Serve remaining bomboloni on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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