To make the Beetroot Carpaccio take a pan and add celery, chopped spring onions and milk and bring them all to a boil. Add salt cracked black pepper, parsley leaves, a few chive and mix well. Blend well in a mixer and add an ice cube to cool the blended mixture. Slice the baked beetroot and put the slices on a plate. Sprinkle crushed walnuts grated Parmesan cheese, orange zest, orange pieces and prepared sauce on the beetroots. Garnish with bean sprouts, chives and serve.