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6
Easy
20 min
By Jo Pratt
Published 2009
This sounds rather posh and difficult to prepare, but you’ll be pleased to hear that it’s not.
If you have a mandolin, it would be really useful. Alternatively, you just need a nice steady hand and a sharp knife. Slice the beetroot as thinly as you can. Remove the smaller slices from both ends of the beetroot, keeping only the larger rounds to serve. The smaller slices can be sprinkled with vinegar and kept in the fridge for using another day.
Lightly toast the walnuts in a dry f