Roast Beet Salad With Romesco Sauce - cooking recipe

Ingredients

3 large beets, trimmed and scrubbed
3 large ripe tomatoes
1/4 cup plus 1 tsp red wine vinegar
6 cloves garlic, peeled
1 None smoked dried nora chili pepper (optional)
1 None dried red chili pepper
1 tbsp olive oil
2 slices French bread, or 1 slice white bread
1/4 cup blanched almonds
1/2 cup olive oil

Preparation

Preheat the oven to 350\u00b0F. Wrap each beet in foil and roast in oven for 1 hour or until tender. Rub the skins off and chop into 1/3-inch cubes. Cool.
Roast tomatoes in a baking pan for 30 mins.
Place 1/2 cup water, 1 tsp vinegar, garlic, smoked pepper (if using) and chili pepper in a small saucepan. Bring to a boil. Reduce heat to low; cover and simmer for 5 mins.
Heat 1 tbsp olive oil in a small skillet on medium heat. Cook bread and almonds until golden.
Place tomatoes, garlic mixture, bread and almonds in a food processor and pulse to form a thick-textured paste. Slowly add 1/2 cup oil and 1 tsp red wine vinegar while motor is running. Season to taste.
Pour into a clean bowl or jar and refrigerate until needed. Serve beets at room temperature topped with sauce.