Chioggia beetroot carpaccio with fresh goat's cheese and rocket

Ingredients (serves 4)

• 2 raw Chioggia beetroots
• 1 fresh goat's cheese
• 2 handfuls of rocket
• 1 lemon
• Olive oil, fleur de sel, pepper
• A few crushed walnuts (optional)

Method

1. Peel the beetroots and slice them very thinly, with a mandoline if possible, to reveal their pink and white rings.
2. Arrange them on the plates and drizzle with a little lemon juice and olive oil.
3. Add the rocket and the crumbled goat's cheese, then the walnuts.
4. Finish with fleur de sel, pepper and some lemon zest. Serve straight away.