Grate the skin of half the grapefruit into the salt and mix. Bury the beetroots in the salt with the grated grapefruit rind and bake in the oven at 180ºC / 356ºF for half an hour. Peel and set aside.
Grate the other half of the grapefruit into 1 liter of boiling vegetable stock and infuse. Add the powdered egg albumen and beat until stiff. Wrap the pieces of beetroot in this meringue-like mixture and bake at 180ºC / 356ºF for 20 minutes
Toasted garlic cream
Bake the head of garlic at 190ºC / 374ºF for 1 hour. Remove and peel the cloves and set aside.
Beaten goat cheese whey
Place the goat cheese in the remaining liter of vegetable stock, cover and simmer for 20 minutes. Strain and reserve, separately, both the stock and the cheese. Blend the cheese with the baked garlic until smooth and creamy.