crispy beetroot millefeuille from @udibarkan

Prepare the filling: blend all filling ingredients in a blender until smooth. Assemble the mille feuille: line a loaf pan with parchment paper and grease with olive oil. begin layering: two rounds of red beetroot with a thin drizzle of olive oil in between. a thin layer of filling. repeat with another two rounds of red beetroot and filling. follow with two rounds of yellow beetroot, filling, and another two rounds of yellow beetroot. Bake: preheat the oven to 200°c on turbo mode. cover the loaf pan with parchment paper and foil, place a weighted pan on top, and bake for 1 hour and 15 minutes. cool completely before slicing into 3-4 cm thick slices. Prepare the butter sauce: boil water in a skillet, whisk in butter until velvety, then stir in sage or basil, maple syrup, lemon juice and zest, and salt. keep warm. Pan-fry: heat olive oil in a pan and fry the slices until golden and crispy. Serve: spread thick yogurt on a plate. arrange the crispy beetroot mille feuille slices on top, drizzle with butter sauce and pan juices, and season with salt and pepper.