Scrub the beetroots really well and cook for about 30-40 minutes until tender to the point of a knife. Allow to cool.
Crack the peppercorns in a pestle and mortar. Pour one tablespoon of the extra virgin olive oil, rocket and basil into a blender. Blitz until a puree then add the goat’s cheese and crushed black peppercorns. Blitz again until well mixed.
Spoon into a bowl and fold in the sea salt flakes and the pink peppercorns. Place in the fridge and allow to set for at least an hour. Just before serving, toast the bread.
Peel the cooled beetroot and slice really thinly. Lay the slices on your serving plates with a dollop pate in the middle, sprinkle with chives and a drizzle of the remaining extra virgin oil. Serve the crostini on the side.