Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
Place soaked cashews in the bowl of a food processor or blender with the water, garlic, few small pieces of roasted garlic and salt. Puree until very, very smooth. Add water as needed to thin out teh sauce to desired consistency. Store in fridge for 3-4 days.
Divide micro greens into serving bowls.
Cut remaining roasted beets into wedges. Arrange the beet wedges over micro greens
Add a big dollop or two of the cashew garlic sauce in the middle. Drizzle with olive oil, salt and pepper. Enjoy!
Roast beets and cashew sauce can be made ahead of time as they can be refrigerated for 3-4 days.