Toast the pine nuts and set them aside to cool completely.
Clean the beetroots and pass them through a mandolin to obtain slices of about 1 mm, which you will place on a serving dish and sprinkle with pine nuts.
In a small bowl, mix 4 tablespoons of extra virgin olive oil with salt, pepper and the chopped lemon thyme, then pour it over the carpaccio.
Complete with the flakes of spicy Provolone Valpadana DOP, garnish with the mint leaves and serve.
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