"Almond Cheese" Salad

4 large beets, scrubbed              
6 cups spinach or mixed greens (try Trader Joe's Power to the Greens mix)
1 cup cooked chickpeas                
2 tablespoons olive or avocado oil (divided)
pinch of fine Celtic sea salt           
1/2 of a red onion, thinly sliced
small handful of micro greens or sprouts
1/4 cup pumpkin seeds                
1/4 cup slivered almonds
olive oil

1 garlic clove, minced                
1 tablespoon dijon mustard
1/4 cup raw apple cider vinegar            
1 tablespoon raw honey
1/3 cup extra virgin olive oil            
pinch of fine Celtic sea salt 

1 cup raw almonds                    
1/4 cup nutritional yeast
1/4 teaspoon garlic powder            
1/2 teaspoon fine Celtic sea salt

Preheat the oven to 425ºF.  Chop beets into chunks.  Toss with 1 1/2 tablespoons oil, Celtic salt and pepper, and roast on a parchment-lined baking sheet for 10-15 minutes.

Toss chickpeas with the remaining oil and a few pinches of Celtic salt. Place on a separate prepared baking sheet and roast in the same oven as the beets until lightly browned and crisp, about 15 minutes. Stir halfway through cooking.

In a large salad bowl toss the salad greens and onion together. Set aside.

Heat a small frying pan over medium heat on the stove. Add the slivered almonds and pumpkin seeds. Dry toast until light brown, about 3 minutes. Shake the pan a few times to make sure the seeds/nuts toast on all sides.

Whisk together all the ingredients for the dressing. Taste test, adjust seasonings to taste and set aside.

Place all the ingredients for the almond cheese in a food processor and process until a fine meal consistency.

Toss the chickpeas, nuts and seeds with the salad greens. Add the the dressing to taste and mix well.  Top with roasted beets and sprinkle with almond cheese (store any leftover cheese in an airtight container in the fridge for up to 2 months).