Roasted Beetroot & Goat Cheese Salad

Ingredients

• 4 beetroots, peeled and quartered
• 100g goat's cheese, crumbled
• 50g walnuts, toasted
• 100g rocket
• 2 tbsp balsamic glaze
• 2 tbsp olive oil
• Fresh thyme

Method

1. Toss beetroot with olive oil and thyme. Roast at 200°C for 35 minutes until tender.
2. Allow to cool slightly.
3. Arrange rocket on a platter.
4. Scatter roasted beetroot, walnuts and goat's cheese over the top.
5. Drizzle with balsamic glaze and serve.