So simple and so delicious. I often cook beetroot the night before while I’m doing dinner. So it becomes even simpler.

Serves 4


  • 2 bunches baby beetroot, trimmed
  • 55g (1/2 cup) walnut halves
  • 1/2 teaspoon sea salt flakes
  • 2 bunches rocket leaves
  • 80g goat’s cheese, crumbled
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon red wine vinegar


  1. Preheat oven to 200°C.
  2. Use a fork to prick beetroot. Place on a baking tray and bake for 45 minutes or until tender. Set aside to cool. Peel and halve.
  3. Combine the rocket and beetroot in a serving bowl. Top with goat’s cheese and walnuts. Combine oil and vinegar in a jug and drizzle over the salad.