Roast beetroot whole in oven until tender, remove from oven and set aside until cool enough to handle. Slice tomato in half toss in olive oil and roast in oven until soft. Divide salad greens between 4 plates. While the beetroot is still warm peel and quarter divide evenly between the 4 plates add tomato and labenh. Garnish with a little orange zest and drizzle with olive oil and balsamic.
