Scrub the beets and place in a baking dish with ½ inch of water in the bottom. Cover with foil and bake at 375 degrees F for 45-60 minutes or until tender. Let cool.
Meanwhile, blanch the asparagus in boiling water for 2 ½ minutes and shock in an ice water bath. Cut asparagus diagonally into 1-inch pieces and set aside.
Under running water, rub the skins off of the beets, cut off the tops and tails and then cut them into 64 1/8 inch -1/4 inch thick rounds.
To make the Herbed Goat "Cheese", place [18) ounces of the tofu, the cashews (drained), lemon juice, miso and
nutritional yeast in a food processor and process until very smooth. Add the remaining tofu and pulse for a few seconds, leaving some texture, similar to fresh goat cheese. Transfer mixture to a bowl and stir in the minced shallot and herbs. Taste and adjust with more lemon and nutritional yeast to taste. Cover and place in a warm spot in your kitchen to "age", 2-4 hours.
Place the beet rounds on a serving tray, brush the tops with balsamic vinegar, then top with 1 tablespoon of the goat "cheese" and an asparagus piece (or make a second layer of beets and "cheese" and place the asparagus on top).
Makes 64 bites if using 1 beet slice per serving. Serving Size is 4 bites.
