Place the thinly sliced fennel into cold water. Make beetroot ribbons, using a vegetable peeler. Rinse ribbons more than once in ice-cold water, allowing ribbons to bleed until water is clear.

Dry beetroot, fennel and chard in colander separately. Arrange beetroot on a platter, top with fennel, chard and shavings of Parmesan.

Drizzle with olive oil and grind generously with organic pepper.

Serve as a starter with crisp Italian bread.