What you need:
1 cup cream
25 g of Gorgonzola cheese
salt and pepper
Whip the cream with the cheese to a creamy mixture.
Whisk olive oil, some orange juice and some lemon juice for the dressing.
Season to taste with salt and pepper.
Slice the beetroot very thinly on a mandolin iron
Toss them into the orange/lemon dressing.
Arrange the marinated beetroot strips with cheese cream "painted" on the plate with a brush
Top with beetroot sprouts and walnuts.