How to cook
Peel the beetroots and boil them, taking care not to let them soften too much. Grate them on a coarse grater.
Grate the carrots and peeled daikon separately.
Cut the Chinese cabbage into thin strips.
Peel the garlic and press it.
Using a cake form, stack the layers of the salad as you like but be sure to put garlic over the beetroots.
At the very top, garnish with roasted, chopped walnuts and boiled eggs.
Serve with a dressing made from the olive oil, balsamic vinegar and salt.