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.