preparation

1. Peel the beetroot and cut into thin slices. Toast the cumin seeds briefly in a large frying pan until they begin to release their fragrance. Add the olive oil and the beetroot, sauté briefly and put into a bowl.
2. Roughly chop the walnuts and toast briefly (remember they turn bitter if you roast them too long!). Set aside.
3. Make a vinaigrette with the lemon juice, olive oil, salt and pepper.
4. Divide the salad onto serving plates. Layer the beetroot on top of the salad, drizzle with the vinaigrette and sprinkle with the walnuts.