This one is super quick to prep and adds colour to any meal/ table. I love the combination of sweet from the beetroot, bitter from the balsamic vinegar and salt from the olives.
1 can beetroot Wedges
1/4 cup sliced Kalamata black olives
1 handful Rockett leaves
8 cherry Tomato, halved
A drizzle of Balsamic vinegar
1. Open and drain beetroot can, chop each wedge in half. In a medium bowl set aside chopped beetroot, sprinkle with cracked black pepper and drizzle with balsamic vinegar.
2. Add cherry tomato, sliced black olives and rocket leaves. Mix and serve.