Carpaccio of red beetroot with black tapenade dressing

Preheat the oven to 160 degrees.

Boil the beetroot in salted water.

Put the beetroot in the oven and bake in a fan oven for 30 minutes.

Remove the beetroot from the oven and leave to sweat for 2 or 3 hours with the salt.

Remove excess salt and leave to cool

Make a marinade with the Black Tapenade, oilve oil, parmesan, onions, lemon juice and Balsamic Vinegar.

Cover a serving dish with the marinade.

Use a pointed knife or a mandolin and cut the beetroot in thin slices without peeling them.

Arrange the slices of beetroot in the dish.

Pour the olive oil and a few drops of Balsamic Vinegar with Peach over the beetroot slices and sprinkle pepper on top.

Serve immediately.