Peel beetroot and cut into cubes. Cut cherry tomatoes into halves.
While BBQ preheats, lightly drizzle vegetables with olive oil, then season with salt and pepper.
Wrap the beetroot lightly in a piece of foil. Place on the BBQ and grill for 20 minutes or until soft, then set aside in a bowl.
Grill the cherry tomatoes for approximately four minutes then place in bowl.
Cut open the lemon and squeeze half its juice over the salad.
Cut mint and sprinkle on top.
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