In a bowl mix:

200g (8 oz) diced cooked beetroot

100g (4oz) diced apple

50g (20z) diced celery

Moisten with one tablespoonful balsamic vinegar, one tablespoonful olive oil, one teaspoonful honey, and season with salt and pepper.  Sprinkle with toasted walnuts.

This is good with crusty sourdough bread and Devon cheese.