Paper Thin, Pretty in Pink

With a mandoline or knife, slice your beetroot very thinly, like a carpaccio.

Mix the sauce ingredients together well and pour half of the sauce over the sliced beetroot to marinate for a little while.

Layer the slices nicely next to each other on a plate.

Sprinkle pieces of feta on top.

Chop your walnuts.

Chop your parsley finely.

Top your plate with the chopped walnuts and parsley and drizzle over the rest of your sauce.