Peel and slice the red onion in half, then slice into long thin strips. Place into a bowl, add 1 teaspoon of sea salt, and 2 tablespoons of apple cider vinegar, and massage the onion slices for a couple of minutes, until they start to soften. 

Transfer to serving bowl and set aside.

Put on some gloves, then peel and finely slice the beetroot into long thin strips, the thinner the better, and add to the serving bowl. 

Roughly chop the fresh basil leaves, and add to the bowl along with the pumpkin seeds and crushed walnuts.

Add the olive oil and remaining 1/2 tablespoon of apple cider vinegar. Season with sea salt and black pepper to taste. 

Mix, taste and adjust seasoning if needed, and dig in!