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Beet carpaccio 200 g

Ingredients: beetroot 175 g, olive oil 13.5 g, lemon juice 10 g, basil 2 g, bread crumbs
205 kcal, proteins 3.3 g, carbohydrates 19.3 g, fats 13 g

1. Boil and cool the beets.
2. Peel the cooled beets and slice them into thin rounds and put them on a plate.
3. Drizzle the sauce made from olive oil and lemon juice on top.
4. Garnish with chopped basil and serve with slices of bread.