For the carpaccio, peel and halve the onion. Clean the beetroot. Bring vinegar, 3 l water, bay leaf, sugar, salt and beetroot to the boil. Cover and cook for about 20 minutes. Let the beetroot cool down in the stock and then peel it. (Attention! They stain strongly, please
wear disposable gloves). Pre-cooked beetroot should only be drained and pat dry well. For the truffle dressing mix icing sugar and lime juice. Stir both oils vigorously underneath. Stir in truffle paste. Slice Parmesan cheese into shavings. Clean, wash, shake dry and pluck smaller
Slice the beetroots into very thin slices and spread them on four plates like roof tiles. Sprinkle with the truffle dressing. Sprinkle with parmesan and frisée. Serve with baguette