In a small bowl, mix the walnuts, the sesame seeds and the maple syrup. Add a generous pinch of salt.
Heat a small pan with a little olive oil. When hot, add the nut mixture and flatten it out with a spoon. Cook over medium heat for 5 minutes. Then, give it a stir and shortly caramelize over high heat until golden to dark brown. Mix constantly to prevent burning. Let cool while you prepare the carpaccio.
When cold, break the walnut-sesame crunch into small pieces.
For the carpaccio
Cut the beets into thin slices (about 2 to 3 mm thick) using a sharp knife or a mandolin.
Cut 4 slices off the pear.
Arrange the beet slices in a circle on 4 small plates. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
Top with a slice of pear and the walnut sesame crunch.