For the calamaretti with beetroot salad, first prepare the salad.
To do this, peel the beet and cut into thin slices, mix with a little salt and sugar and set aside.
Clean the calamaretti, peel off the skin, squeeze out the shell, tear off the wings and rinse them well with cold water, then pat them dry well. Finely chop the parsley and garlic. Heat a pan with oil, fry the calamaretti in it until hot, season with salt, pepper lemon juice, garlic and the parsley.
Add the herbs to the beet, pepper a little and mix again. Serve the calamaretti with beetroot salad.