How to make
Grate the carrots finely on a grater and season them with salt, black pepper, vinegar and olive oil to taste. Peel the beets and cook for 5-10 minutes after boiling point.
Drain them and after they cool, carve them out. Chop part of the insides finely and mix them with the mayonnaise, sour cream, mustard, 2 tablespoons chopped dill, 2 tablespoons ground walnuts 4 tablespoons olive oil.
At the bottom of each carved out beet head, stuff part of the carrots, distribute the rest of the filling on top. Place each beet in a lettuce leaf on a plate, decorate with walnuts and a little dill on top.
