Ingredients

Cooked Beetroot (boil, steam or whole roast)
White onion
Nuts / Feta (optional)
Kale or Lettuce

1 tbsp Olive Oil
½ tbsp Balsamic Vinegar
Fresh Basil Leaves (microgreens)

Method
1. Finely dice the beetroot and onion 
2. Pour over the oil, balsamic and salt and pepper. Stir until combined
3. Mix the beetroot and salad greens and basil into a wide flat bowl
5. Serve immediately