Creamy Polenta with Roasted Beets | Blue Diamond

Ingredients

• 6 to 8 small red beets
• ½ Chioggia beet sliced into 8 paper-thin slices
• ½ small red onion sliced into wedges
• 1 cup cooked chickpeas drained and rinsed
• 4 cups fresh spinach
• 2 tablespoons crumbled feta cheese (optional)
• 2 cups Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Almond Breeze Extra Creamy Almondmilk
• 1 cup water (more as needed)
• ½ cup stone ground polenta corn grits (not instant)
• 1 tablespoon extra-virgin olive oil (more to taste)
• 1 small clove garlic minced
• 2 tablespoons lemon juice
• ¼ teaspoon Dijon mustard
• 1/4 cup chopped Blue Diamond Roasted Salted Almonds
• sea salt and freshly ground black pepper