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Beet Salad With Candied Marcona Almonds

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Ingredients

2 1/2 pounds medium red or golden beets, scrubbed and trimmed

1/2 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

2 tablespoons sugar

1 tablespoon light corn syrup

salt

Pinch of cayenne pepper

1 cup marcona almonds

1/2 cup fresh tangerine juice

2 tablespoons sherry vinegar

1 tablespoon dijon mustard

1 tablespoon minced shallots

1 small head of frisée (4 ounces), torn into bite-size pieces

Young pecorino cheese

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