Roasted Beetroot & Goat's Cheese Salad

Step 1Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Step 2Wash the beetroot and then wrap in aluminum foil and place on a baking tray and bake for approx. 45 minutes. The beetroot is done when a knife slides easily into the centre.

Step 3While the beetroot is roasting, place all of the dressing ingredients into a jar and shake until well combined.

Step 4Set all other ingredients out, ready to assemble. Remove beetroot from oven and let cool until you are able to handle them.
While the beetroot is still warm (trust me on this one, you don’t want to try it cold), use your fingers to slide the skins off. I wear food handling gloves when doing this to avoid purple stained fingers.

Step 5Cut the beetroot into wedges and place aside. Place the rocket in a serving bowl and toss some dressing through.

Step 6Place the beetroot wedges on top of the rocket and then sprinkle with walnuts. Finish off by placing torn pieces of goat’s cheese around the dish and sprinkling with a touch more dressing.

Step 7Store the assembled, covered, in the refrigerator for up to 3 days. The individual components can be stored in the fridge for a week before using.