Traditional Italian Beetroot Carpaccio

Thoroughly wash the beetroots, 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 beetroots 30-40 min, larger ones 45-60 min). The beetroot is done when a fork or knife pierces it without resistance.

Drain the beetroots 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 beetroot slices in a single thin layer on a serving plate. You can overlap them in a circle or use small cutters - for Halloween try pumpkin and skull shapes.

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 over the top.

Rinse the rocket 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 beetroot 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 beetroot carpaccio with freshly chopped parsley or chives and serve immediately as a starter or light salad. The freshness of the rocket and cheese is key for the best result.

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 up to 1-2 hours before serving to retain its texture.