Cut the washed beetroot into quarters and roast or grill it (roasting time in the oven is approximately 30 minutes at 200°C; check doneness by piercing the beetroot with a toothpick—it should be soft but not falling apart). Let the cooked beetroot cool and slice it into thick pieces.

Cut the apples, slice them thinly, and place them in ice-cold water with lime juice.

Soak the raisins in boiling water for 5–10 minutes to soften them.

Mix olive oil, honey, Dijon mustard, the remaining lime juice and zest, balsamic vinegar, and spices for the dressing.

Arrange the beetroot and apple slices on a plate, alternating them. Sprinkle with raisins and crushed walnuts, then drizzle with the dressing. Let the salad rest in the refrigerator for 1–2 hours to absorb the flavours. Before serving, sprinkle the salad with chopped coriander.