Slice roasted beets into 1-inch pieces and set aside. Using 2 tablespoons of olive oil, toast pine nuts on low heat in a small skillet, for approx. 5 minutes, or until golden brown. Sprinkle with a pinch of sea salt and ½ teaspoon cumin, set aside. In a small bowl, mix Cashewmilk Yogurt, ½ teaspoon cumin, 1 tablespoon olive oil, garlic cloves and sumac until well incorporated.
When ready to serve, spoon yogurt onto a plate and arrange beets pieces amongst yogurt. Top with toasted pine nuts and fresh herbs or microgreens for garnish and color.