For the roasted beets, wrap the beets with aluminum foil and let them cook for an hour in the oven at 200 degrees. Test the beets by piercing with a knife, it depends on the thickness of the beet when it is cooked.
For the goat’s cheese cream, add a little cream to the goat’s cheese and mix it into a soft cream, add a lot of black pepper until it gets a spicy taste.
Thinly slice the beetroot and cut it out with a sticking ring.
Mix all the marinade ingredients and crush the liquorice sticks. Bring the marinade to a boil, remove from the heat, add the liquorice and beet slices and let it steep for several hours.
Marinate the radishes in sushi vinegar and also add some maple syrup to the dish.
Prepare the dish at your own discretion with edible flowers and herbs.