Preheat the oven to 425°F then line a baking sheet with parchment paper (or a silpat).

In a measuring cup, combine the juice of 1 large orange, 1 lemon, 1 tablespoon olive oil, 1/2 tablespoon honey and a pinch of salt & pepper. Whisk together until well combined.

In a bowl, combine the chopped beets. Pour half of the vinaigrette plus an extra tablespoon of oil over the beets and reserve the other half of the dressing for later. Toss until beets are evenly coated. Arrange them on the baking sheet and bake in the oven for 45-60, or until soft.

Meanwhile prepare cashew cream by combining ingredients in a blender and blending until smooth. Add more water as needed to thin or vinegar, if desired.

When beets are done roasting, transfer to a large bowl or serving platter. Arrange orange segments and fennel on top, sprinkle with pomegranate arils, pistachios and fresh parsley. Dollop cashew cream around the edges and pour remaining dressing over top the vegetables. Serve immediately and enjoy!