Step 1

Preheat the oven to 180 degrees Celsius (356 Fahrenheit). Line a baking sheet with parchment paper.

Step 2

Remove the ends from the beetroot and add the whole beets into a large saucepan and top with water. Place the lid onto the saucepan and bring to a boil. Once boiling reduce to a simmer for one hour. After one hour, check to see if the beetroot is cooked by piercing with a skewer. If the beetroot can be easily pierced to the centre, it is cooked. If not, continue to cook for a further 15 minutes and then check again.

Step 3

Once cooked, turn off the heat and carefully transfer the boiled beetroots into a colander. Allow to cool to room temperature.

Step 4

Once cool to the touch, use fingers to peel the skin off the beetroot. Discard the skin and slice the beetroot into wedges.

Step 5

Meanwhile, candy the walnuts. Add the honey to a saucepan along with the salt on a medium-low heat. Stir to combine.

Step 6

Once the honey is bubbling, turn off the heat and add the walnuts into the pan. Stir to coat the walnuts evenly in the honey mixture.

Step 7

Pour the walnuts out onto a parchment paper lined sheet pan. Place into the oven and bake for 7 minutes or until golden.

Step 8

Make the dressing by adding the extra virgin olive oil, balsamic vinegar, seeded mustard, honey and sea salt to a small bowl. Whisk until the ingredients are well combined and begin to thicken and turn glossy.

Step 9

To assemble the salad, spread rocket out onto serving platter or into a salad bowl. Top with beetroot wedges, and candied walnuts. Crumble feta over the top of the salad and then drizzle with balsamic dressing.

Step 10

Serve straight away once dressed. If serving later, don't add the dressing until you are ready to serve.