Preparing the Beets: Preheat the oven to 200°C.
Slice the cooked beets into thin slices. This can be done with a knife or a mandoline for thin slices.
Roasting the Beets: Place the beet slices on a baking sheet lined with parchment paper.
Drizzle the beets with a little olive oil and sprinkle with salt and pepper to taste.
Roast the beets in the preheated oven for about 15-20 minutes, or until they are tender and lightly browned around the edges. Let them cool.
Assembling the Carpaccio: Arrange the roasted beet slices on two serving plates in a single layer.
Crumble the soft goat cheese evenly over the beet slices and sprinkle the chopped walnuts over the goat cheese.
Drizzle balsamic glaze over the whole for a sweet and tangy flavor.
Optional:
Top the carpaccio with fresh arugula for an extra refreshing touch.
Drizzle the whole with a little extra virgin olive oil for extra flavor.
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