Ingredients

The following ingredients have 4 Servings
  • 3 cups boiled, peeled and diced beets – cooled (I used Love Beets brand to make it extra easy and not messy)
  • 1/3 cup walnuts, roughly chopped
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut sugar
  • 3 + tablespoons of either Kite Hill Truffle & Dill Almond Milk Cheese or Kite Hill Chive Cream Cheese (which is what I used)
  • 1 tablespoon sherry vinegar
  • 1/4 cup parsley, roughly chopped
  • couple pinches of coarse salt

Instruction

  • Place cooled beets in a bowl.
  • Place a small saute pan over medium heat and add walnuts to toast for about 5 minutes. Once they begin to brown and become fragrant, add maple syrup and coconut sugar and continuously stir to help coat the walnuts in the sugar. Stir and cook for about 3 minutes then remove from heat and let cool.
  • Once walnuts are cool, add them to the bowl with the beets along with the cheese, sherry vinegar, parsley and coarse salt and mix to combine.
  • Serve immediately!*