For the macadamia nut cheese:
1 1/2 cups (180g) raw macadamia nuts
2 tablespoons (10g) nutritional yeast
1 small clove garlic, peeled
1/2 teaspoon fine sea salt
1 tablespoon freshly squeezed lemon juice
1/2 cup (120ml) water, more as needed
For the beets:
8 small or 6 large (2 bunches) red or golden beets
1 ½ tablespoons macadamia nut oil
Coarse salt and freshly ground black pepper
1/2 cup (20g) lightly packed, chopped parsley
1/4 cup (10g) lightly packed, chopped dill
Macadamia nut oil, for drizzling
Freshly squeezed lemon juice, for finishing
3 whole grain pita loaves, cut into wedges, for serving
Transfer the macadamia nuts to a bowl and cover with cold water. Transfer the bowl to the fridge. Allow the nuts to soak for 8 hours, or overnight.
Drain the macadamia nuts and rinse them. Add the nuts, nutritional yeast, garlic, salt, and lemon juice in a food processor fitted with the S blade. Turn on the processor and, with the motor running, add the water in a thin stream through the pouring spout. Process the cheese for a full minute, then stop the processor and scrape down the sides of the work bowl. If the cheese seems very thick, add an additional tablespoon or two of water. The consistency should be similar to that of ricotta cheese. Re-cover the processor and continue processing for 2 minutes, or until this consistency is achieved. Transfer the macadamia nut cheese to an airtight container and store in the fridge for up to 4 days, or proceed with the rest of the recipe.
Preheat the oven to 400F. Trim, peel, and chop the beets into 1-2 inch (2.5-5cm) cubes. Transfer the beet cubes to a nonstick baking sheet. Drizzle with the macadamia nut oil, then sprinkle with coarse salt and freshly ground black pepper. Use your hands or a spoon to coat the beets evenly with the oil and seasoning. Transfer the beets to the oven and roast for 30-35 minutes, stirring once halfway through, or until the beets can be easily pierced with a fork. Remove the beets from the oven and allow them to cool to room temperature. The beets can be prepared up to 2 days in advance of serving and stored in an airtight container in the refrigerator.
To plate and serve, spread the macadamia nut cheese around the center of a serving dish of choice. Top with the beets. Spread the fresh, chopped herbs over the tops of the beets. Drizzle lightly with macadamia nut oil, then squeeze a tablespoon or two of freshly squeezed lemon juice over the top of the dish. Serve with pita wedges for dipping.