Wash beetroots. Cut the tops leaving 10 cm. Place in your autocooker without peeling with 1/2 teaspoon of salt. Cook during 30 minutes.

Preheat your oven to 200°C (400°F). Place a greaseproof paper on a baking tray. Place 8 teaspoons of parmesan on the baking tray. Spread some pepper and thyme on top. Bake for 5 minutes. Remove from the oven and leave to cool on the backing tray. When chips are cold, remove carefully with a spatula.

Peel and dice beetroots. Set one diced beetroot aside. Mix in an electric mixer the other beetroot with fresh cheese, cream, a bit of salt and pepper to obtain a colorful beetroot cream.

In each verrine add first a layer of diced beetroot then a layer of beetroot cream. Place in your fridge. When serving, add one chips on top of each verrine.