Cut beetroots into small 2-cm cubes. Steam or boil until tender. Then rinse with cold water.
Meanwhile, core and cut apples into cubes a little smaller than the beets.
Whisk crushed garlic and mustard into lemon juice.
Toast walnuts in a dry fry pan until just fragrant.
Toss beets, apple, and basil leaves with mustard dressing. Scatter with toasted walnuts.

3 medium beetroots
2 pink lady apples
1/2 cup fresh basil leaves
1/2 cup walnuts
1 clove garlic, crushed
1 tablespoon whole grain mustard
1 small lemon, juiced