Place a non stick frying pan over a moderate heat add enough vegetable oil to cover the base of the pan. Place the feta parcels into the pan and cook on both sides until golden brown, remove the parcels from the pan and place on absorbent paper and season with salt and pepper place on one side of the plates. Alongside the parcel with a pastry brush paint a thin strip of the beetroot paint, beside the paint place the beetroot jelly (3 per plate). In a bowl combine frisée and truffle vinaigrette. Then with a truffle slicer or a sharp mandolin, slice the baby beetroots and truffle and add to the frisée and truffle vinaigrette. Season with salt and freshly cracked pepper and place a small amount of the salad between the feta parcel and the jelly distributing the raw sliced beetroot and the truffle evenly between the plates.