Lettuce vouchers with horseradish cream cheese

In a large pan, bring water to the boil with a little salt. Loosen leaves of head of lettuce and select 12 beautiful leaves (2 extra as reserve). Slowly immerse lettuce leaves in boiling water so that they become soft. Place lettuce leaves in a bowl with ice cold water to stop the cooking process. Drain lettuce leaves and carefully pat dry with kitchen paper or tea towel. Mix cream cheese with cleaved cress, horseradish, salt and pepper to taste. Spread salad leaves on the work surface and create 1 tbsp cream cheese in the middle of each leaf. Fold the leaves around cream cheese and place 'salad coupons' on a folding seam on the plate. (With gloves on) gently peel the beetroot and cut into thin slices. In bowl 1 tbsp oil with vinegar, salt and pepper until dressing beat and put 12 beautiful beet slices in it (rest is not used). Place bonbons and beet slices into the refrigerator until use.

Place slices of beet at room temperature. Place amuse spoons on a scale and place a slice of beet on each spoon. Place the lettuce coupon on the beet and drip the rest of the olive oil over it.