- 2 cups almond, preferably soaked for a few hours
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2-3 tbsp water
- 3 cloves of garlic
- 1 tsp salt
- 3 beets
- 2 tsp olive oil
- 4 cups mixed greens
- 1/3 cup hazelnuts or pecans, chopped and toasted
- 1/2 cup almond feta
- balsamic reduction*
- salt and pepper, to taste
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Preheat oven to 350 degrees Fahrenheit and oil two small ramekins, or one medium sized one.
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In a blender, blend all the ingredients together. If you have a high powered blender, like a Vita Mix, there should be enough liquid. If not, you may need to add some water, a tablespoon at a time. Blend until you achieve a smooth paste. Be patient, this could take a few minutes.
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Place the almond feta into the oiled ramekins and bake for 50-60 minutes.
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Let cool for a bit, and then scoop out the cheese and crumble it up!
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Preheat oven to 375 degrees Fahrenheit.**
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Wash and peel the beets. Lightly cover in olive oil and then wrap in aluminum foil.
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Bake the beets for 45-60 minutes. The time will vary depending on how large your beets are. I normally take them out of the oven after 45 minutes and see if I can poke a fork through the beet.
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Once the beets have cooked, let them cool. When you can comfortably touch them, slice them up and then throw them in the fridge to cool off completely.
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To assemble the salad, place the greens on a plate. Top with the roasted beets, pecans or hazelnuts, and almond feta. Drizzle the balsamic reduction on top and garnish with a little bit of salt and pepper.
*To make a balsamic reduction, take 1 cup of balsamic vinegar and 1/4 cup of brown sugar. Bring to a boil and then let simmer for about 20 minutes, or until reduced by half.
**Alternatively, you can throw the beets on the BBQ. Mine normally take about 30 minutes, but everyone's BBQ's are different so make sure to check on them!
