Beetroot Rose

Preparation

1. Cut the cooked beetroot into slices.
2. Lay down the slices and roll them to create the shape of a rose.
3. Roast the almonds and cook them in a pot with almond milk for 20 minutes to make the almond cream.
4. Blend the cooked almonds with broth until the cream is smooth and free of lumps.
5. Make the pomegranate sauce by mixing the pomegranate with Xantana to thicken the sauce.
6. Prepare the Pecorino cheese crèmeux by heating the cream, melting the cheese into it, and adding the isinglass.
7. Make the pomegranate vinegar gel by bringing the vinegar to a boil, adding agar agar, then letting it cool and blending it.