Firstly wash and peel all beetroots and dice them pop it in a wok with water covered 1 inch above to dip the beetroots let it boil on the medium flame burner for about 1 hour. Once boiled it must be softened if we prick a fork spoon it must be softened and it’s ready to let it cool down completely drain the water don’t discard it can be used as soup later. Besides dry roast walnuts until aromatic.

Let’s just toss the salad add freshly minced garlic, salt, black pepper powder, olive oil generously. Toss it until fully combined sprinkle a few black seeds as well. Transfer it to a serving bowl garnish it with sesame seeds, coriander leaves, dry roasted walnuts.