Cut off the stems of the beetroot, leaving about 5 cm. For best results use a steam oven or a steam insert. Depending on the size of beetroot and method, cook for 30-45mins. Beets should be soft but still firm when ready.
Rub off the skin of the beets with a damptowel and slice them and the radishes thinly with a mandolin.
Crush the raspberries roughly and mix with the balsamic vinegar.
Place the beetroot and radish slices, sorrel leaves and flowers evenly on a plate and garnish with basil. Drizzle olive oil, raspberry vinaigrette and season with salt and pepper.