Golden and rainbow beetroot very finely sliced, you can leave the skin on if you scrub them
handful of crumbled feta
a few small mint leaves or parsley
1 bunch basil
half small garlic clove
handful pine nuts, very lightly toasted
extra virgin olive oil
handful of freshly grated parmesan
salt and pepper
Using a hand blender blitz all the pesto ingredients together with a a few glugs of olive oil, pesto is totally up to you with how you like it so add more parmesan or nuts, and if it's too thick more olive oil. It's also nice sometimes with a little lemon juice for a kick, but try it before and after and see what you like.
To serve, mix up the beetroot and feta with some lemon juice, olive oil, salt and pepper and lay onto the salad leaves, spoon over some pesto and sprinkle some mint leaves or parsley leaves to garnish.