Heirloom Beetroot, Goat’s Cheese & Walnut Salad

Preheat oven to 180 degrees Celsius.

Place washed beetroot on a tray (skin still on) and drizzle with a little olive oil. Place in oven and cook for 40-50 minutes until tender. Remove from oven, cool and remove skins. Cut into cubes and set aside.

In a small saucepan place walnuts and dry fry over medium heat until fragrant and brown. Remove walnuts from the pan, roughly chop them and set aside.

For the dressing: Add zest, juice, thyme, mustard and vinegar into a bowl. Add olive oil in a thin stream and whisk until emulsified.

Combine baby spinach and rocket in large bowl. Then place mounds of it on serving plates. Gently scatter the beetroot, walnuts, goat’s cheese and caperberries over the spinach and rocket. Drizzle with vinaigrette.