• 2 bunches baby beetroot, trimmed
  • Olive oil, to grease
  • 140g (2/3 cup) caster sugar
  • 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
  • Step 1 Preheat oven to 200°C. 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.
  • Step 2 Meanwhile, line a baking tray with baking paper. Brush a wire rack with oil. Place over tray. Place the sugar in a non-stick frying pan over medium heat. Cook, without stirring, tilting pan occasionally, for 4 minutes or until sugar melts. Stir in walnuts to coat. Pour onto rack and separate walnuts. Sprinkle with salt. Set aside for 30 minutes to set.
  • Step 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.