Salad with beetroot and seaweed

Boil the beetroot (1 piece) until soft and let it cool completely. Grate the beetroot on a coarse grater.

Boil the egg (1 piece) hard, cool it down, and cut it into cubes.

Finely chop the herbs (1 bunch). Coarsely chop the walnuts (5 pieces), previously soaked and rinsed.

Place the seaweed (200 g) in a bowl. Add the grated beetroot, egg, herbs, and walnuts. Dress the salad with olive oil (1 tbsp). Add salt to taste.

Mix thoroughly and serve.