Salt Cured Beets with Balsamic Dressing, Arugula & Almond Ricotta

SOAK the almonds overnight for 8-12 hours.
REMOVE almonds from water and rinse.
PLACE slivered almonds in a high powered blender along with water and salt. Break open the capsule of probiotics into the mixer.
BLEND until completely smooth, periodically scraping down the sides.
PLACE mixture in cheesecloth or nut milk bag and allow to ferment overnight.
SQUEEZE some of the moisture from the mixture until desired consistency is reached
PREHEAT the oven to 350o F.
PUT a ¼-inch layer of kosher salt in the bottom of a small baking dish.
PLACE the beets on top of the kosher salt, make sure they do not touch. Cover the beets with the remaining kosher salt and bake uncovered until tender, around 1 hour and 15 minutes.
REMOVE and peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife.
COMBINE the ingredients for the balsamic vinaigrette in a mason jar. Screw on the lid and shake vigorously (Vinaigrette will keep in the refrigerator for 2-3 weeks).
ARRANGE the beets on the plate of your choice.
TOSS arugula with about 2 tsps of balsamic dressing, or to taste.
ARRANGE arugula and ricotta on beets. Sprinkle with Maldon sea salt.