1. Wash the beetroot with a brush, run cold hot over it, bring it up to the boil and cook on the low heat for 2 hours. Drain water, let the beetroot get chilled a little, peel and cut into thick rings.
Combine the vinegar with vegetable oil, the horseradish, salt, pepper and a pinch of sugar.
Run the beetroot over with the previously made marinade and let it rest for 30 minutes.
Wash the cucumber, dry it, slit it and then chop. Wash lettuce also, dry again and tear into large pieces. Cut feta cheese into some neat cubes.
Mix everything with the beetroot and sprinkle some walnuts.
As for the sauce, you have to combine the mayonnaise with lemon juice and mustard, add salt and pepper. Put everything into the salad bowl.
Fry some sesame until it is slightly brown without adding the oil, add the result to the sauce ( also adore with greens) and serve with the salad.