Wash the beetroot and wrap it firmly in silver foil. Cook in the oven at 200° C for 40 to 60 minutes.
Allow to cool, peel and cut into very fine slices with a sharp knife or mandolin. Arrange overlapping on a plate like a carpaccio. Season with salt and pepper, add some mild vinegar and the nut oil, sprinkle with the goat cheese. Finish with some fresh Rosemary and olives.
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