Heat a pan add butter. Then add beetroot puree salt, and black pepper powder. Mix well and cook for a few minutes. In a bowl, whisk an egg, milk, salt, black pepper powder, finely chopped parsley, and lemon juice. Heat butter in a pan. Pour the egg mixture swirl it to make an omelette. Cook on both sides and set it aside on an aluminium foil. Using a brush, spread the beetroot puree on the omelette. Cook one more omelettte and place it on the beetroot pure. Roll both the omeletttes and cut into medium size rolls. Arrange the rolls into the serving plate. Garnish with lettuce leaves and finely chopped parsley.