1 cup cream 220 g cream cheese 2 beets cooked, shelled, processed and castings. 2 egg whites 2 envelopes unflavored gelatin 2 tbsp dill 1/2 tsp salt and pepper

Preparing:

Heat cream over low heat with gelatin. Incorporate beet and cream cheese. Add the dill, salt and pepper. Add the egg whites and mix well. Pour the mixture in molds and refrigerate for 2 hours.

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650 g cooked beets, peeled 115 g fresh baby spinach leaves 3 tbsp extra virgin olive oil 1 tbsp superfine sugar 1 tbsp fennel seeds Juice of 1 orange Salt and pepper

Preparing:

Dice the cooked beet using a knife and reserve.

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