Method

• 1.
  To make the preserve, remove lemon rind with a sharp knife (reserve lemon flesh for another use) and peel the mandarins, reserving half the rind. Remove any white pith from rind and discard. Cut into thin strips. Separate mandarin into segments and remove any seeds. Place sliced rind, mandarin segments, sugar and 1 cup (250ml) water in a saucepan over medium heat, stirring until sugar dissolves, then heat until preserve reaches 105°C on a sugar thermometer. Set aside to cool, then pour into a 2 cup (500ml) sterilised jar.
• 2.
  Preheat oven to 180°C. Place beetroot on a baking paper-lined baking tray and roast for 45 minutes or until tender. Cool slightly, then remove skins. Chop half the beetroot and transfer to a small food processor with 2 tbs olive oil. Whiz until smooth. Thinly slice remaining beetroot.
• 3.
  Serve the cheese on a board with mandarin preserve, beetroot puree, sliced beetroot and lavosh.