1. cool the goat cheese well, then it is easier to cut into slices.
In a baking bowl, combine the fennel, shallots, lemon zest and juice, and olive oil. Season to taste. Cover and let the arome develop for 2 h.
3. Using a sharp kitchen knife, cut the goat cheese into thick slices. Arrange on a platter, overlapping the slices slightly. Grind a little black pepper on top.
4. Just before serving, gently fold the beetroot cubes into the fennel. Spoon the mixture over the goat cheese and garnish with the reserved fennel greens.