Make almond butter: Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.
Make beet salad: 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 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. Put a bombolone on each salad and sprinkle lightly with sea salt. Serve remaining bomboloni on the side.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	312.35 Kcal (1308 kJ)
Calories from fat	218.88 Kcal
		% Daily Value*
Total Fat	24.32g	37%
Sodium	273.77mg	11%
Potassium	514.4mg	11%
Total Carbs	19.65g	7%
Sugars	11.72g	47%
Dietary Fiber	6.86g	27%
Protein	8.17g	16%
Vitamin C	8.9mg	15%
Iron	2.3mg	13%
Calcium	98.3mg	10%

Amount Per 100 g
Calories	160.23 Kcal (671 kJ)
Calories from fat	112.29 Kcal
		% Daily Value*
Total Fat	12.48g	37%
Sodium	140.44mg	11%
Potassium	263.88mg	11%
Total Carbs	10.08g	7%
Sugars	6.01g	47%
Dietary Fiber	3.52g	27%
Protein	4.19g	16%
Vitamin C	4.6mg	15%
Iron	1.2mg	13%
Calcium	50.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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