Remove the beetroot from the packaging and collect the juice.
Prepare two versions of the cream: one red and one pink.
Start with the red cream: mix 3 red beetroot with half a pot of goat's cheese in a blender.
For the pink cream: mix 2 beetroot and a whole jar of goat's cheese.
Cook the radishes in water until they have a nice pink colour. Remove them from the water and let them cool for about 4 minutes.
Cut the remaining beetroot into ½ cm slices. Cut stars out of the slices or use a cookie cutter.
Prepare the vinaigrette: mix the beetroot juice with the raspberry juice wine vinegar and 5 tablespoons of olive oil.
Spread the red cream and the rose alternately next to each other on a plate. Mix 2 tablespoons of double cream with 1 tablespoon of olive oil and spread evenly on the plate. Arrange the beetroot stars and radishes on the plate.
Crumble the Sigdal pumpkin seed crisps and sprinkle them over the plate.
Season with vinaigrette, fleur de sel and pepper.