Beetroot Carpaccio with Walnut Pesto and Goat’s Cheese

To make your own balsamic syrup, bring the contents of a bottle of balsamic vinegar to the boil and simmer until reduced by half to a honey consistency, then leave to cool. We store ours in small squeezy bottles for convenience. I love to use it because it intensifies the flavour of the vinegar, making it thick and syrupy, and it looks great when drizzled onto a plate.