- 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.
- Roughly chop the walnuts and toast briefly (remember they turn bitter if you roast them too long!). Set aside.
- Make a vinaigrette with the lemon juice, olive oil, salt and pepper.
- Divide the salad onto serving plates. Layer the beetroot on top of the salad, drizzle with the vinaigrette and sprinkle with the walnuts.