Beetroot tartare

Dice the cooked beetroot into fine brunoise.

Mix the beetroot with the mustard, olive oil and red wine vinegar.

Season with salt and pepper.

Let rest to allow the flavors to melt.

Mix the gelatin powder with the cold water and let rest.

Gently heat the Végétop (1), then dissolve the goatcheese in it.

Add the gelatine mass and mix until smooth.

Season with salt and white pepper.

Whip the Culinaire Végétop (2) to soft peaks and fold into the goat cheese mixture once cooled to room temperature.

Let it rest in a container in the fridge.

Before use, transfer to a piping bag with a St. Honoré nozzle.

Mix the mustard and white balsamic vinegar.

Slowly whisk in the Culinaire Végétop until a smooth dressing forms.

Season to taste and refrigerate.

Blanch the dill briefly and shock in ice water.

Dry thoroughly and blend with the neutral oil until vibrant green.

Pass through a fine sieve or coffee filter and reserve.

Toast the panko with the Roast & Fry in a pan until golden.

Remove from heat and season with dried dill, lemon zest, and a pinch of salt.

Cool and keep in a dry container.