Goat's Cheese Eggs with Watercress and Beetroot

Beetroot

• 80 g cooked beetroot, diced (5 mm)
• 2 pinches fine sea salt
• 2 pinches ground black pepper
• 1 Tbsp balsamic vinegar

Goat's Cheese Eggs

• 40 g flaked almonds
• 270 g goat's cheese
• 2 Tbsp olive oil

Watercress Salad Nest

• 50 g fresh basil leaves
• 40 g almonds, smoked
• 50 g Parmesan cheese, cut in pieces (2 cm)
• 50 g olive oil
• 1 garlic clove
• 60 g watercress