Cook the beetroot with its skin for about an hour if you have a winter beetroot (for summer beetroots, 20 minutes is sufficient). The beetroot is done when the skin easily comes off.
Then remove it from the water and peel off the skin. Cut it into pieces and puree it finely with a hand blender or food processor. Add a little sugar to this.
Quince
About 45 minutes after you've started cooking the beetroot, melt the butter in a small saucepan and add a splash of white balsamic vinegar and the quince jelly. Let this melt on low heat with a lid on the pan, stirring occasionally with a wooden spoon. Make sure it melts but doesn't burn. Then take off the heat.
Chantarelles
Meanwhile, tear the chanterelles lengthwise into pieces and fry them in some olive oil. Season them with salt and pepper.
Pears, salsify, hazelnuts
Peel the pears and the salsify. Cut the pears into pieces and use a cheese slicer to slice the salsify lengthwise into 8 long slices.
Crush the hazelnuts and roast them in a dry pan.
Pour a layer of olive oil into a large wok in which the salsify can be submerged. Set it on high heat and wait until the oil is very hot.
Place some kitchen paper towels on top of each other and put 2 salsify slices at a time into the wok. When they are light brown, remove them with a fork and place them in a nice shape on the paper towels. Sprinkle some salt over them while they are still wet and repeat this until all slices are fried.
Dressing
Mix some Sicilian olive oil with (red) balsamic vinegar and stir in a small spoonful of sugar.
Plating
Put the beetroot puree in a garnish bottle and squeeze a few drops onto each plate.
Place the cooking ring on each plate and fill it with winter purslane. Drizzle some of the olive oil dressing over it and place pieces of pear, chanterelle, and Roquefort on top.
Spoon some of the warm quince dressing over this and sprinkle some roasted nuts on top. Then lift the cooking ring. Finally, garnish with a fried salsify and you're ready to serve!