• Remove pits from Medjool dates and cut into small pieces
  
• In a small bowl, add almonds, finely sliced medjool dates, and balsamic vinegar. Ensure the almonds and dates are completly submerged in the vinegar. Soak almonds and vinegar for at least 1 hr in the fridge
  
• Make your vegan ricotta, or use a store bought ricotta of your choice. Set aside
• Cook your beets as required, or use canned / vacuum sealed beets. Slice each beetroot into about 6 pieces
  
• Wash arugula and spinach leaves and add to a large bowl
• Finely chop the red onion and add to salad bowl
• Rinse canned lentils and add to salad bowl
• Remove soaked almonds & Medjool dates for the balsamic vinegar and add to the salad bowl. Pour left over balsamic vinegar into a a small jar with crush garlic. Save this for a salad dressing to use later
• Add all ingredients to the bowl, including the ricotta. Stir ricotta through right before serving

Salad Dressing (optional)

• Add 1-2 crushed garlic cloves to a small salad jar
  
• Add leftover balsamic vinegar to the jar, add desired amount to salad right before serving. You may also choose to add 1-3 tablespoon of olive oil
  

Vegan Ricotta

• Soak 1 cup of cashews over night, or soak in boiling water for 15 minutes
• Add all ingredients to a food processor and blend until smooth