So simple and so delicious. I often cook the beetroot the night before while I am doing dinner. So it becomes even simplier.

Serves 4

Ingredients:

• 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

Method:

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.