2/3cupraw cashews soaked in boiling water for 10 minutes
1tbspapple cider vinegar
1tbspmelted coconut oil
2tbspfinely chopped chives
2tbsp finely chopped parsley
balsamic glaze (optional)
Preheat the oven to 150 degrees Celsius (350 Fahrenheit)
Cut both ends off of the beets and use a vegetable peeler to peel them. Using a mandoline or a sharp knife cut slices as thin as possible. Lay the beet slices out evenly on a baking sheet and bake in the oven for 10-12 minutes until the slices become tender and more flexible. Once the beet slices are done baking transfer them to the fridge to cool.
While the beet slices are baking make the cashew mixture. In the NutriBullet or high speed. blender combine the drained cashews, garlic, lemon juice, apple cider vinegar, coconut oil, salt, pepper and water and blend until completely smooth. You may need to add another splash of water if the mixture isn't blending properly. It should be completely smooth. Once done blending stir in the chopped parsley and chives and transfer the mixture to the fridge for minimum 15 minutes to firm up.
To assemble place a dollop of the cashew mixture on one half of the slice, add in a few pieces of rocket and then fold in half and press down on the edges to seal it shut. Place them on a plate and sprinkle with chopped walnut, chives and a drizzle of balsamic glaze. They will last in the fridge for a day.