1. The beetroot wrap in foil and bake in the oven until cooked.

2. Oil mixed with soy sauce, add the herbes de Provence. Garlic cut into slices. Add to the marinade. Chicken fillet marinated and leave for 15 minutes. Then brush the top with mustard, wrap the foil and bake in the oven at 180C for 20 minutes. Ready to keep the meat in foil, warm

3. For the filling mix the sour cream with soy sauce, pepper, lemon juice and zest.

4. The part of the beet cut into thin slices, the rest grate, mix with chopped garlic and seasoning. Grate cheese on a grater. On a plate lay out the slices of beet in the shape of a rectangle. On top lay a bead of lettuce. I have used cling film to give the salad shape of a ball. Next lay out the slices of chicken and sprinkle with cheese.

Bon appetit!