Parse the garlic into slices.
In a saucepan, boil water, throw in the garlic cloves and boil for 30 seconds, drain the water, and fill the garlic with cold water. Peel the skins.
In a saucepan, heat the olive oil and put the peeled garlic, as soon as you hear that the garlic has started to sizzle, make the fire minimal.
Add the mixture of herbs, put the Bay leaf, fry the garlic, shaking the skillet, about 25-30 minutes without allowing burning. The fire should be minimal.
Now turn on the fire to the maximum and pour in the wine, cook until the wine is completely evaporated, if desired, add salt.
Transfer the finished garlic to a plate and sprinkle with finely chopped parsley.
Wrap the beets in foil and bake in the oven until tender.
Cut the cooled beetroot into cubes, add the fried garlic to it, and add a little salt.
Prepare a dressing of olive oil, honey, mustard and lemon juice, and season the salad.
Put the salad on a plate, put the cheese slices and parsley on top.