1. Boil the cream with vanilla sticks to extract the flavor. Then whip the cream and add it to the goat cheese.

2. Chop shallot onion, celery and green apple in a small diced cube while you are boiling the beetroot.

3. Clean and mash the beetroot and cool down. When done add some lemon juice, salt and black pepper.

4. Add the chopped onion, celery and apple. Serve cold.

5. As for the presentation, add fresh herbs, pistachio and serve it with toasted garlic bread