Warm Roasted Beetroot & Goat's Cheese Salad with Walnuts

Ingredients

• 600 g raw beetroot
• 150 g soft goat's cheese
• 80 g walnut halves
• 80 g rocket
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 4 fresh thyme
• 1 tbsp honey

Method

1. 1

   Preheat the oven to 190°C. Peel and cut the beetroot into wedges. Toss with 2 tbsp olive oil, thyme leaves, salt and pepper. Wrap in foil and roast for 40 minutes until tender.

2. 2

   Unwrap the beetroot, drizzle with balsamic vinegar and honey, and return to the oven uncovered for 5 minutes to glaze.

3. 3

   Toast the walnuts in a dry frying pan over a medium heat for 3–4 minutes until fragrant. Set aside.

4. 4

   Whisk together the remaining olive oil, balsamic vinegar and a pinch of salt to make a dressing.

5. 5

   Arrange rocket on plates, top with warm beetroot, crumble over the goat's cheese, scatter with walnuts and drizzle with the dressing.