3 + tablespoons of either Almond Milk Cheese or Chive Cream Cheese (which is what I used)
1 tablespoon sherry vinegar
1/4 cup parsley, roughly chopped
couple pinches of coarse salt
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.
Notes*If you are serving this at another time, mix in the walnuts right before you serve it to keep them from getting soft or soggy