Drop the rice into a pan of salted boiling water, cook over a medium heat for abut 15 minutes, until the rice is cooked.

Drain the rice into a sieve and run it under cold water until it’s cooled down.

Tip the rice into a large mixing bowl, then add the diced beetroot along with any juices, the diced apple and a large handful of baby spinach.

Drizzle in the balsamic vinegar and extra virgin olive oil. Give it a good stir then pile it up high in a salad bowl.