Remove thick skin from butter beet, grate coarsely with shredder, pluck parsley from stems. Coarsely chop walnuts, roast in a frying pan on 2 or automatic heat 9 to 1 0 without fat until golden brown.
Caramelize sugar in a frying pan on 2 or automatic heat 9 to 10. Extinguish with balsamic vinegar and 3 tbsp. water, stirring until the caramel has completely dissolved. Season the sauce with salt and pepper. Finally, fold in the oil. Mix the rutabaga strips with parsley leaves and nuts, pour the sauce over them. Let the salad stand for about 30 minutes before serving.
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