Beet, Blue Cheese and Almond Salad

Trim and peel beets. Cut all but 1/2 lbs of the beets into bite-sized pieces and place them in a steamer rack over a pot of boiling water.

Cover the pot and steam the beets until they are tender, about 25 to 30 minutes.

Coarsely grate the remaining 1/2 lb of beets into a bowl.

Mash the garlic to a paste with a pinch of salt. Add the oil, lemon juice, garlic, 1 teaspoon salt and the pepper to the grated beet.

When the beets are cooked, toss them with the dressing and let them cool to room temperature.

Crumble the cheese over the beet salad and sprinkle with almonds before serving