Beetroot and Goat Cheese Salad

Ingredients

• 600 g beetroot
• 150 g soft goat cheese
• 80 g walnuts
• 100 g rocket
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 4 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 3 pieces thyme sprigs

Steps

1. 1
   Wrap the whole unpeeled beetroot in foil with the thyme and a splash of water and roast at 200C for 60-75 minutes until a skewer goes through easily.
2. 2
   Let them cool enough to handle, then rub the skins off with a cloth — they slip away without a peeler.
3. 3
   Cut into wedges and dress them while still warm with 1 tbsp of the oil and the balsamic, so they absorb it.
4. 4
   Toast the walnuts in a dry pan for 4 minutes until fragrant, then roughly chop.
5. 5
   Whisk the mustard, honey and remaining oil into a dressing and season.
6. 6
   Arrange the rocket, top with the beetroot wedges, crumble over the goat cheese and scatter the walnuts.
7. 7
   Spoon over the dressing just before serving so the leaves stay upright.