Peel a beetroot and slice it very thinly.
Place it in a bowl and season it with a tablespoon of extra virgin olive oil, one of soy sauce and one of balsamic vinegar.
Leave to marinate for a few minutes.
Toast a thin slice of bread in the oven until it turns golden and crunchy.
Compose the dish with the bresaola and the beetroot carpaccio decorating it with the bread sheet, the basil and a drizzle of extra virgin olive oil.
