Carpaccio of beets, carrots, apples and pine nuts

1 beetroot
1 carrot
1 apple
10 radishes
30 g pine nuts
Bianca White Sweet Vinegar
Finochietto
Extra virgin olive oil
Salt and pepper

Thinly slice the beetroot with a mandolin and place it on a plate with a drizzle of oil, a few tablespoons of white vinegar, salt and pepper.

In another dish put the carrot, apple and radishes, very thinly sliced.

Sprinkle these vegetables with oil and vinegar too. Let it macerate for half an hour.

Meanwhile, toast the pine nuts in a non-stick pan.

Serve the vegetables on a plate overlapping them slightly, season with salt and pears and sprinkle with pine nuts and fennel.