Cut the tops of the beetroots and radishes (leave two centimeters). Place 2 beetroots in the pressure cooker, without peeling, with a bit of water, sea salt and 1 teaspoon of vinegar. Cook for 30 minutes. Leave to cool.

In the meantime, peel the last beetroot as well as the radish. Slice finely using a mandoline and reserve.

Chisel basil. Mix with the fresh goat cheese and form your quenelles using two large tablespoons and reserve.

For the plates presentation, place 2 slices of cooked beetroots then 1 rough and go on until nothing left. Place the radish slices in the center, goat cheese quenelles and add a dash of olive oil and balsamic vinegar.

I added a mix of fresh salad and flower for the decoration.