Beet Carpaccio with Walnuts and Caviar

1. beet 40 min. in salted water with lid closed, rinse and skin. Coarsely chop walnuts. Remove the horseradish from the peel and cut into tender strips. Mix a salad dressing with salt, vinegar, pepper and oil.

Cut the beet into thin slices using a slicer (speed 1) or a slicer. Arrange on plates and brush with salad dressing. Pluck the dill and place a small bunch in the center of each plate. Top each with 1 blob of crème fraîche and caviar and sprinkle with walnuts, horseradish and remaining dill. Serve with nut bread.

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