4 raw beetroot
Squeeze the lemon, then peel and slice the beetroot very thinly using a mandoline slicer or a long, sharp knife. Arrange the beetroot delicately in a rosette on each of the six plates.
Then wash the radishes, remove the tops and roots and slice finely. Arrange them on top of the beetroot carpaccio to create an attractive presentation. Drizzle the walnut oil and lemon juice over the carpaccio.
Sprinkle the carpaccio with the chopped walnuts. Finally, season each dish with salt and pepper.
Wash, dry and remove the leaves from the basil. Garnish each carpaccio.