Spiralized Beet Salad with Candied Almonds
1 pound spiralized beets (made fresh in-store!)
1 cup fennel, sliced thin, reserving the fronds for garnish
1 tablespoon orange zest
2 teaspoon saffron threads
1 tablespoon fresh squeezed orange juice
1 tablespoon lemon juice
2 tablespoons rice vinegar
1/2 shallot, minced
Salt and pepper to taste
1 cup blanched slivered almonds
2 cups sugar
1/2 cup water
1/2 tablespoon butter, softened
First, make the candied almonds by covering a baking sheet with parchment paper and spreading the softened butter on top of the paper, set aside. In a small saucepot, add the sugar and water and cook over medium-high heat until lightly golden. Add the slivered almonds and stir to coat completely. Pour onto the greased parchment paper, allowing to cool. Break apart the almonds once the mixture has cooled.
Next, make the citronette by combining all ingredients and whisking. Set aside to rest. Slice the fennel on a mandolin slicer, then combine in a large bowl with the spiralized beets and prepared citronette, allowing to sit and marinate for a few minutes. Top with fennel fronds and candied almonds.