Sautée sausage over medium-high heat in a nonstick skillet until nicely browned and very crispy. Remove sausage from skillet and set aside, drain oil from skillet.
Add spiralized beets to the skillet and sautée over medium-high heat, scraping the brown sausage bits from the pan and folding into the beets as they cook.
After 3 or so minutes, the beets will have cooked down. Add just enough water to cover the bottom of the skillet and place a lid over the beets. Lower the temperature to medium-low and let the beets steam for 5 minutes, or until the water has cooked off. If there is any remaining water, remove the lid and continue to cook until the water has evaporated.
Add in a heaping tablespoon of nut cheese, a dash or two of nutmeg, and 1-2 tablespoons of almond milk, and toss until beet noodles are lightly coated.
Season with salt and pepper to taste and top with crispy sausage and diced apples.
