Cook the quinoa following packet instructions - generally put the quinoa in a pan with 1 cup/250ml water, bring to a boil, covered. Reduce to a simmer and cook approx 10min until the tendrils have separated a little and the water has been absorbed.

Remove the quinoa from the heat and allow to cool - add 1tbsp olive oil as it is cooling and toss to help loosen the grains. The quinoa can be cooked a day or two ahead and stored in the fridge until ready.

Cook the beets as you prefer, either roasting, wrapped in foil, at approx 375/400F(190/200C) or boiling, in both cases whole with skin on. Exact time will vary depending on size of the beets but approx 40min is a good guage. They are ready when the are tender to the knifepoint - allow to cool. The beets can also be cooked ahead of time and kept refrigerated for a couple days.

When ready to make up the salad, peel and roughly chop the beets, chop the tomato and avocado into small bite-sized pieces. Mix all of them with the quinoa. Roughly chop the burrata/mozzarella.

Whisk together the remaining 2tbsp olive oil, balsamic vinegar and honey and pour over the quinoa. Finely slice the basil leaves and toss those through the quinoa so they and the dressing are well mixed. Do this gently so you don't break everything up. Add the burrata/mozzarella either on top or gently mixed in. Can be made ahead and eaten a few hours later, if kept cool, eg for picnic.