Bring a small saucepan of water to a boil over high heat. Add lemon peels and boil for 1 minute, then drain.

Repeat process twice with a pan of fresh boiling water each time. Pat peels dry with paper towels.

Set a large stainless-steel bowl securely on top of an overturned Styrofoam container (to protect the work surface). Put on thermal-insulated gloves and goggles. Fill the bowl halfway with liquid nitrogen and add peels. Keep immersed for 10 seconds or until frozen.

Using a metal slotted spoon, transfer peels to a Thermomix and grind at speed 9 for 15 seconds to coarsely chop. (Do not grind to a powder.)

Transfer chopped peels to a saucepan and add strained lemon juice, sugar, and salt. Simmer over medium-low heat for 30 minutes or until reduced by half. Store mixture in an airtight container in the refrigerator. (It will turn syrupy.)

Bring a saucepan of water to a simmer over medium-low heat.

Put beets into a vacuum bag, add 1 tablespoon water, and seal the bag at full pressure. Cook beets in the water bath for 30 minutes or until just cooked through.

Transfer beets to a Vita-Prep, add 1 piece of butter, and blend until butter has melted. Repeat until all butter has been used. Season with salt.

Using a 1-inch ring cutter, cut beets into disks.

Transfer to a bowl, add yuzu and lemon juices, and toss well. Set aside.

Using a vegetable peeler, shave cucumber lengthwise into ribbons. Roll up ribbons tightly like scrolls. Cut each in half crosswise and set cut side down, with peel facing upward.

Using a spoon, flick beet purée all over each plate.

Randomly dab 1 teaspoon lemon confit all over.

Arrange 3 yellow beet disks and 8 slices of cherry tomato on the plate. Add 2 to 3 pieces of shallots, cucumbers, and remaining garnishes to decorate each plate, avoiding any overlap. Serve.