Grate carrot, apple and beetroot into long strips.
Chop walnuts into small varying sizes.
Place carrot, apple, beetroot and walnuts in a medium to large salad bowl and mix well.
Place a pot of water on the stove at high heat. When the pot boils, place the winged kelp in the water and cook for 2-3 minutes. Remove the winged kelp from the water and pat dry.
Slice the re-hydrated winged kelp into long strips.
Add the winged kelp into the bowl and mix well.
Add lemon and a pinch of salt as you like. Add balsamic to taste.