Beetroot puree with pecorino biscuits

Split the egg (the protein is not used). Puree the beetroot with the cheese and the egg yolk, season with the tarragon, 2 tbsp oil, (freshly ground) pepper and salt. Put the puree in a bowl. Heat a frying pan with non-stick coating. Spoon 4 tbsp pecorino next to each other, so that you get 4 pecorino biscuits. Fry them until golden on a medium heat. Let them carefully slide out of the pan onto a chilled plate and stiffen.

Mix the arugula with the rest of the oil and salt and pepper to taste. Spoon the beetroot into 4 bowls and garnish with the arugula. Put a pecorino biscuit in the puree just before serving.