Prepare a cream by blending the goat cheese with a piece of cooked beetroot, and make an emulsion of oil and beetroot juice which you will use to color some of the pasta shapes pink.

Cook your pasta in salted boiling water for 14 minutes (al dente), then drain carefully, removing the cooking water from inside the shapes (place them upside down on a clean towel).

Keep some pasta pieces natural and dip some in the oil and beetroot emulsion until they turn pink. Fill Bloom by placing a teaspoon of beetroot goat cheese cream in the center of the pasta.