Beet salad with candied marcona almonds

Indulge in the flavorful combination of earthy beets and crunchy candied Marcona almonds in this exquisite salad. Perfect balance of sweet and savory.

Ingredients:

• 1 large egg white
• 2 tablespoons sugar
• 1 1/2 cups (130g) sliced almonds

Instructions:

1. Start by heating the oven to 250°. Place a large baking sheet with raised edges and lined with parchment paper. Take a stainless steel bowl and beat the egg white until it forms soft peaks. Gradually mix in the sugar until the mixture is stiff and shiny. Carefully fold in the almond slices until they are well coated, then spread the mixture evenly on the prepared baking sheet. Bake for around 35 minutes until the almonds are a golden brown color. Allow them to cool down. Slowly remove the almonds from the paper and break them into smaller pieces.

Summary:

• Calories: 2855 kcal
• Fat: 221 g
• Protein: 51 g
• Carbs: 198 g
• Potassium: 5208 mg
• Magnesium: 681 mg