Drain the beetroot. Wash and chop the parsley. Mix vinegar, salt and pepper. Fold in 3 tablespoons of oil. Mix dressing with beetroot and parsley.
Dab meat dry. Fry in 2 tablespoons of hot oil on each side for about 3 minutes. Season with salt and pepper. Take out. Heat 1 tablespoon of oil in a frying pan, fry 4 fried eggs in it, salt and pepper.
Arrange everything and sprinkle with roasted onions.