BEETROOT SALSA

4 cooked small-medium beetroot
8 spring onions,  or 1 medium red onion sliced thinly
1 seeded green chilli, sliced thinly
2 Tbsp fresh mint, tarragon or coriander
1 Tbsp balsamic, red wine or malt vinegar
5 Tbsp extra virgin olive oil
1 Tbsp sugar
sea salt flakes and freshly ground pepper

Method

Put the diced cooked beetroot into a bowl along with the vinegar, sugar and salt flakes, mix gently to combine and let sit whilst your prepare the other ingredients. 

Add the spring onions or onion, green chilli, fresh herbs, and olive oil. Season and stir well. Allow the flavours to marinate for a few minutes (if possible) and then serve.  It works well with red meats but it would go equally as good with a wedge of cheese or even tossed through a salad.