Preheat the oven to 200c. Peel the beetroot, chop it into bite-sized pieces and drizzle with half a teaspoon of olive oil. Roast in the oven for around 30 minutes. After this time, the beetroot should be cooked all the way through, but it should still have bite. Once it’s cooked, remove from the oven and set to one side.
Wash the salad leaves before placing them on a plate. Place the beetroot on top, before crumbling over the goat’s cheese. Now add the walnuts.
For the dressing, combine 1 tablespoon of olive oil (or any other organic oil) with the balsamic vinegar and honey. Mix well before drizzling over the salad.