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Published 2011
Smoke the beetroots for 20 minutes on low heat. Then cut all beetroots, raw and smoked, as thinly as possible on a mandolin or using a good knife. Make the dressing with the ingredients from the list and sprinkle over the beetroot slices. Cover and leave to marinate for at least 1 hour until used.
Toast the nuts in a dry frying pan and chop coarsely.
Build the salads: stack alte