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.
• 2.
  Remove any white pith from rind and discard. Cut into thin strips. Separate mandarin into segments and remove any seeds.
• 3.
  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.
• 4.
  Set aside to cool, then pour into a 2 cup (500ml) sterilised jar.
• 5.
  Preheat oven to 180°C. Place beetroot on a baking paper-lined baking tray and roast for 45 minutes or until tender.
• 6.
  Cool slightly, then remove skins. Chop half the beetroot and transfer to a small food processor with 2 tbs olive oil.
• 7.
  Whiz until smooth. Thinly slice remaining beetroot.
• 8.
  Serve the cheese on a board with mandarin preserve, beetroot puree, sliced beetroot and lavosh.