For the dish
Place beetroots, cheese and biscuit on the plate. Pour the vinaigrette and hazelnut pesto over the beetroots. Finish with the basil leaves and foam.
For the geremezi
Beat cheese in the food processor until soft. Place in a 1.5 cm. diameter metallic cylinder, 1.5 cm. in diameter and about 6 cm. long, and place in the fridge to set. Remove from mould and sprinkle with sugar. Burn sugar with a flame torch.
For the hazelnut pesto
Place all ingredients in a blender and mix.
For the beetroots
Mix beetroots with remaining ingredients and marinate for 30 minutes.
For the beetroot vinaigrette
Place all ingredients except the olive oil in a blender and combine. Season with salt. Continue to blend and add olive oil in a slow and steady flow.
For the beetroot biscuit
Place all ingredients in a food chopped and grind. Place dough evenly on a baking dish lined with parchment paper and bake in the over for 20 minutes at 140°C. When the “biscuit” cools, grind in a food chopper.
For the balsamic vinegar foam
Heat the vinegar, sugar and water in a small pot until the sugar melts. Remove from heat and add the lecithin. Mix in a blender to create a foam.