1. Peel the beetroot. Rince it under cold water to make sure you remove all the dirt. Using a mandolin slicer (technically, you can also use a knife but it will be tricky), very finely slice it (maximum 1mm thick).2. Place the beetroot slices on a plate and drizle with the vinegar, olive oil and a pinch of salt. Add the parsley on top. And voilà!