Bring the sherry vinegar, salt, sugar and water with the shallots to the boil and leave to cool. Peel the beetroots and slice. Cut them out for a more attractive appearance. Season the beetroot slices with olive oil, sherry vinegar, salt and pepper and arrange neatly.

Mix the skimmed quark with the lemon zest and place with a piping bag on the beetroots. Garnish with dill, pickled shallots and Osetra Imperial caviar, and optionally with buckwheat granola.