Add Beets to a pot of water and bring to a boil. Boil the beets until tender roughly 20 to 30 minutes depending on the size of the beets.

Once the beets are tender drain the water and set the beets aside to cool. You want them to cool enough to handle them so you can remove the skin and cut them into slices.

While the beets are cooling you can make the cashew cheese. In a food processor combine one cup of cashews, the juice from one lemon, one tablespoon apple cider vinegar, and three tablespoons of water. Pulse to thoroughly combine ingredients.

Once blended to desired consistency add in a pinch of salt, fresh chives and parsley. Blend in the herbs.

Chill the cashew cheese until you are ready to use.

Next make the dressing. In a small bowl whisk together the juice of half a lemon, three tablespoons olive oil, one tablespoon maple syrup. Add salt and pepper to taste.

When the beets have cooled remove the skins and cut each into three slices. To assemble the golden beet stacks add arugula to a plate. Place the largest beet slice on top of the arugula. Gently spread a small spoonful of the cashew cheese on top of the beet slice. Repeat by adding another beet slice on top of the cashew cheese then add a second layer of cashew cheese and top with the final beet slice.

Finish with a drizzle of the maple olive oil dressing.