Beet and Cashew Cheese Stack

4 Medium-Large Beets

1 cup Raw Cashews soaked 2 hours, will yield about 1 1/2 cups soaked cashews

Tabelspoon Olive Oil

Big handful fresh Basil

1/4 cup Water

Salt and Pepper

You need to find some good sized beets for this recipe, I happened to use golden beets because the red beets available were very small.  This would make for a beautiful Christmas dish with red beets the way the green colored cashew cheese layers between, but it was also lovely with the golden beets.  The beets were gently boiled until soft, about 40 minutes, and then peeled and cooled (I put them in the freezer for ten minutes).  They are then sliced into three or four horizontal sections.  Gently slice your bottom slice so your beet stands up well.

To make your Cashew Cheese, combine the rest of the ingredients, soaked and strained Cashews, olive oil, Basil, salt and pepper in a food processor or blender adding the water gradually to cut the consistency you like, you may use more or less water. 

To assemble salad lay down a small bed of lettuce, I'd choose something delicate like arugula or spinach, and place the bottom layer of your beet in the center.  Put a spoonful of cheese on top, a layer of beet on top of that, continuing until you've reassembled your beet.

I'll post a photo asap