Beetroot & Leek Salad on Thin Bread


  • 1  kg of leeks
  • 1 large beet
  • 6 thin bread
  • 50 g roasted walnuts
For sauce
  • 2 tablespoons of olive oil
  • 1 tablespoon walnut oil
  • 1 tablespoon of vinegar
  • 1 teaspoon mustard
  • Juice of half a lemon
  • Salt
  • black pepper


An elegant presentation with leek, an indispensable part of the winter season. Wash the beetroot thoroughly and boil it in plenty of water until cooked. Boil the white parts of the leeks in plenty of water. Rinse the vegetables in cold water. Cut the beets into cubes and the leek into rings.

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