Drain the beets and cut them into very thin slices using a mandoline or a sharp knife. Lay them flat on a large flat dish, making them overlap each other slightly.
Crumble the goat cheese and sprinkle it over the beet. Sprinkle the roasted pine nuts, chives or cilantro and the juice of half a lemon juice. Season with salt and pepper if to taste. Decorate small lemon pieces.
Cover with cling film and keep cool until dinnertime.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/09/beetroot-carpaccio/