How to Make It
In a large bowl, whisk the 1/4 cup of olive oil with the lemon juice and half of the herbs; season with salt and pepper. Add the carrots and beets, toss to coat and let stand at room temperature for 15 minutes.
Spread the mushrooms on a platter and top with the carrots and beets. Drizzle with olive oil, garnish with Parmigiano-Reggiano and the remaining herbs and serve.