To make the cashew herb cheese (makes 2 cups)
In high speed blender, add all the cheese ingredients and blend until smooth.
For optimum consistency, remove lid and scrape the sides and continue to blend.
Hand mix in all the herbs. Serve with beet salad.
To make the slow roasted beets
Preheat the oven to 130°C/250°F/gas mark ½.
Toss the whole beetroot with 2 tablespoons olive oil, a squeeze of lemon, whole thyme sprigs and salt and pepper.
Forming a tin foil ‘boat’, wrap the beets so they so they have some room to steam within the tin foil. Tighten all edges.
Place the package on sheet pan and continue to cook at 130°C/250°F/gas mark ½ for 75-90 minutes (depending on the size of the beets). Beets are done when fork tender.
Once cooked, allow to cool and peel the skin off. (If you allow the beets to cool in the tin foil, the skin will be very easy to peel off.)
Slice the beets in even cubes, toss with sherry vinegar and olive oil.
4-5 beets, roasted, peeled, sliced in wedges and seasoned (per recipe above)
1 cup cashew cream cheese
2 grapefruits, segmented
3 cups baby arugula (rocket), tossed with remaining beet seasoning
Place a dollop of cashew cheese in the centre of the plate.
Place the wedged beets around the outside perimeter of the cheese.
Place citrus segments in between each beet.
Toss the arugula (rocket) with a touch of oil and lemon.
Place a small handful in the centre on top of the cheese.