Preheat the oven to 65°C and line two baking trays with silicone mats.
Whisk egg whites in a food processor until stiff peaks form.
Gradually whisk in sugar and beetroot juice until glossy and pink.
Pipe half of the mixture into tiny meringues and spread the rest thinly on trays.
Bake for 3 hours and then allow to cool completely.
Simmer beetroots in water for 40-50 minutes until tender.
Peel and quarter the cooled beetroots.
Boil sugar, vinegar, and salt, then add beetroots and shallots to pickle.
Heat beetroot juice with xanthan gum, whisking until thick.
Plate by brushing purée on the base and arranging meringues, cheese, and vegetables on top.