At the moment one can get lovely beet root varieties at the shops. For this salad I used normal red beetroot and this lovely red-white variety.
Cut 2 beetroots and a third of a celery into stripes. Marinate in the juice of 2 lemons for half an hour. Add a bit of good sweet balsamic vinegar, fresh thyme and olive-oil. Season with salt and pepper.
Fry some walnuts in (a tiny bit of butter) and honey. Sprinkle on top of your salad. Serve.