Peel and wash the ears and cut them lengthwise into very thin slices with a peeler. Wash the dill and cut finely. Halve the lemon and squeeze the juice.
Mix lemon juice with salt, pepper and 1⁄2-1 tsp. sugar. Fold in the oil. Mix carrots and dill with the marinade.
Cut or slice beetroot into very thin slices. Fan-shaped on four plates. Arrange carrots on top. Drip the rest of the marinade over the beetroot. Cut lemon into slices and garnish carpaccio with it.