Trim the red beets, discard the greens or save for future use. Rinse the beets.

Bring a large pot of water to a boil. Add the 2 teaspoons of salt and the beets. Boil for 45 minutes or until you can easily run a fork through them.

Drain the beets, let cool.  Peel the beets, trim off the tops and bottoms and cut the beets into 1/2 inch thick rounds.

Heat the oil in a skillet. Place a layer of paper towels by the stove.

In three shallow bowls, place the flour in one, beat together the eggs in the second and whisk together the almond meal and chopped almonds in the third.

When the oil is hot, dredge the beet slices in the flour, then dip into the beaten eggs and coat with the almond mixture.

Place the coated beets in the hot oil and fry on each side for 2 minutes or until the crust becomes golden brown.

Remove from pan and place on the paper towels to drain.

Pat dry, season with kosher salt and freshly ground black pepper and serve.