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.