Step 1

Preheat an oven to 400 degrees. Trim the tops and ends off the beets, wrap them in tin foil (or place them in a Dutch oven with a few inches of water at the bottom) and roast for 40-50 minutes, or until very fork tender. Rinse under cold water and slip skins off. Set aside.

Step 2

To make the cashew cheese, put cashews in a food processor fitted with the S blade. Add salt, garlic, pepper, and lemon, and pulse to combine. Allow the motor to run, and drizzle in water in a thin stream, stopping frequently to scrape the bowl down. Use just enough water to attain a creamy, but not liquidy, texture.

Step 3

Rinse the food processor and dry it. Add the beets and use the S blade to pulse them until they're finely chopped. Whisk together the mustard, vinegar, oil, and salt. Transfer beets to a small bowl and toss with the dressing.

Step 4

Layer a large, pancake shaped layer of cashew cheese on a serving plate (reserve the rest for wraps, salad, pasta, etc.). Pile beet tartare on top. Serve, with toast or other dippers.