Chop beetroot into small pieces.
Place a pan over medium heat and add some butter/olive oil/ghee.
If you are adding chickpeas, toast it slightly in a pan, before adding eggs in.
Gently crack the eggs in a pan.
Add chopped beetroot, stir in 1-2 tbsp of beet juice, sprinkle goat’s cheese and freshly ground black pepper.
Leave to cook for few minutes.
Add fresh pesto and sprinkle with some fresh basil leaves.
Top up with ½ avocado and sprinkle some freshly ground pepper.