Bring the beetroot with the salt, sugar and caraway seeds to the boil in the water and then simmer for about 40 minutes at a low temperature.
Then take the beetroot out of the water, let it cool and peel off the skin of the tuber with your hands.
Then cut the beetroot into wafer-thin slices and arrange on the plate. Roast the pine nuts in a pan and then set aside.
Then briefly fry the rocket. Be careful with the oil, as it can splash a lot! Drain the lettuce well after frying.
Crumble the soft cheese and spread it on the beetroot slices. Then distribute the pine nuts on these, pile up the rocket and the sprouts one after the other.
Finally, season the carpaccio with salt, pepper, balsamic vinegar and pumpkin seed oil as desired.