Peel the beetroot and slice into matchsticks. Finely slice the runner beans and shred the kale.
Drain the Cockles and Mussels (reserving the juice).
Heat the olive oil in a large frying pan and fry and bacon for 2-3 minutes until golden. Add the beans and kale and stir fry for 1 minute. Add 2 tbsp of the shellfish juice and 1 tbsp red wine vinegar. Stir well and remove from the heat. Tip into a salad bowl.
Add the cockles, mussels and beetroot and toss together. Season to taste and serve immediately.