Crunchy Honey Beets

Preparation

Tossing steamed beets in an orange-honey vinaigrette while still hot helps them better absorb the zesty flavors. Creamy feta and crunchy hot honey candied almonds add enticing texture and flavor contrasts to the marinated beets for a show stopping salad. 

1. Fill your HexClad 8-Quart/7.5 L Hybrid Stock Pot with 4 inches of water and bring to a boil over high heat. Place beets in the HexClad Steamer Basket for the 8-Quart Stock Pot and season with salt and pepper, then fit into pot and cover. Reduce heat to medium and steam until fork tender, 25 to 30 minutes. Check your water level halfway through, adding more water if needed to avoid burning your pot. 
2. Meanwhile make the candied almonds, heat almonds and hot honey in the HexClad 8"/20 cm Hybrid Fry Pan over medium, stirring constantly with a rubber spatula, until almonds are golden brown and you start to smell a burnt sugar aroma, about 4 minutes. Transfer to a piece of parchment paper and spread out into a flat even layer. Immediately sprinkle with flaky sea salt, then let cool completely—they will crisp as they cool. 
3. While the candied almonds cool, make the dressing. Whisk together oil, orange juice, vinegar, zest and garlic in a mixing bowl and season with salt and pepper. 
4. As soon as the beets are done steaming, transfer them to the waiting bowl of dressing and toss to coat. Let sit for at least 10 minutes to marinate, then stir in scallion and use a slotted spoon to transfer the salad to a serving platter, leaving the extra dressing behind. Sprinkle feta over the top of the beets. Break the candied almonds into bite sized pieces and sprinkle over the top of the salad to serve.