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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.
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Cover the pot and steam the beets until they are tender, about 25 to 30 minutes.
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Coarsely grate the remaining 1/2 lb of beets into a bowl.
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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.
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When the beets are cooked, toss them with the dressing and let them cool to room temperature.
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Crumble the cheese over the beet salad and sprinkle with almonds before serving