Beetroot Carpaccio

Thoroughly wash the beets, trim the roots and tops (leave a little stem to prevent the juice from bleeding). Place them in a pot and cover with cold water so they are fully submerged. add a pinch of salt.

Bring to a boil, then reduce the heat and let simmer gently until tender (approx. 30-60 minutes depending on size. small 30-40 min, larger 45-60 min). The beet is done when a fork or knife pierces it without resistance.

Drain the beets and let them cool until they can be safely peeled (you can also peel them under cold running water). Peel the skin with a knife or by hand and slice as thinly as possible using a mandoline (1-2 mm) or a very sharp knife. pat the slices dry with paper towels.

Arrange the beet slices in a single thin layer on a serving plate. you can overlap them in a circle or use small cutters for shapes (pumpkins/skulls for Halloween).

Drizzle with olive oil (1-2 tablespoons) and a good balsamic vinegar or reduction (1 tablespoon). season evenly with coarse salt and lightly grind fresh black pepper.

Rinse the arugula briefly, dry it in a salad spinner or with paper towels, toss lightly with a drop of oil and, if desired, a little lemon juice to prevent wilting, then spread it over the beet 'carpaccio'.

Crumble goat cheese evenly over the surface, sprinkle with lightly toasted pumpkin seeds or pine nuts, and finish with a little balsamic reduction or a pinch of coarse sea salt if desired.

Garnish the carpaccio with freshly chopped parsley or chives and serve immediately as a starter or light salad. the freshness of the arugula and cheese is important for the best flavor.

If making Halloween decorations, cut the slices into pumpkin or skull shapes before drizzling the dressing. prepared carpaccio can be stored in the fridge for a maximum of 1-2 hours before serving to retain its texture.