Do not boil the beetroot tubers, just peel them and cut them into thin slices. Fry the slices in olive oil for a few minutes on both sides (they can get a little dark). Remove from the pan, drain on kitchen paper, place on a plate. Drizzle with balsamic vinegar and carefully season with salt and pepper.
Mix the cottage cheese with the horseradish and the chopped or pressed garlic, also carefully salt and pepper. Spread the cream with the teaspoon in small heaps on the carpaccio.
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