Choose yourself a few smallish red beets. Wash them, wrap them in foil, arrange them in a pot and bake them.
Once they have cooled, peel the beetroot and cut them in thin slices.
Arrange them aesthetically in a plate, sprinkle with leaves of rocket salad and add the beloved by all einkorn wheat
/which has sprouted and has been kept wisely in the refrigerator/.
Chop finely the parsley and garlic. Add these highly nutritious ingredients to the mixture in the plate. Season with salt, olive oil and lemon.
If you want to shine with your gourmet skills, prepare cubes of avocado in advance and arrange them before you squeeze the lemon!
