1 large beetroot, cleaned and shaved into ribbons using a veg peeler;
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tbsp sesame seeds
1. Gently fry the beetroot ribbons in the oil for 10 minutes; add the sesame seeds and fry for a further 5 minutes.
2. Place all in a bowl, stir in balsamic vinegar and chickweed; season with salt then serve.