Take the beetroot out of the package, cut into slices and place on a plate. Squeeze the lemons and drizzle the juice over the beetroot, depending on the amount of juice served, 1 lemon is enough. Spread the olive oil on the beetroot. Sprinkle with pepper and let steep for 3 - 5 minutes.
In the meantime, grate the parmesan and spread it on the carpaccio. Chop the parsley and sprinkle over it.
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