Step 1

Pre-heat the oven to 180C

Step 2

Place the beetroot, garlic cloves and thyme into a baking dish.

Step 3

Add a splash of red wine vinegar to the tray and drizzle olive oil over the beetroot.

Step 4

Season with salt and pepper.

Step 5

Pour the water into the bottom of the baking dish.

Step 6

Cover the baking dish with foil, ensuring that it is well sealed, and place in the pre-heated oven for 45 minutes.

Step 7

The beetroot are ready when a metal skewer slides easily through the centre.

Step 8

Remove from the oven and allow to cool slightly.

Step 9

Slide your fingers, applying slight pressure, over the beetroot to remove the skins. They should slip off easily.

Step 10

Proceed with the salad whilst the beetroot is still warm.

Step 11

Whisk together the walnut oil and red wine vinegar in a large bowl.

Step 12

Season with salt and pepper.

Step 13

Cut the still-warm roasted beetroot into 2cm cubes and drop into the dressing. Mix thoroughly to ensure the beetroot is completely coated in the dressing and allow to cool completely.

Step 14

Arrange the rocket on a serving platter, then spoon the beetroot into the centre of the rocket leaves.

Step 15

Crumble the goats cheese over the top of the beetroot.

Step 16

Scatter the walnuts over the goats cheese.

Step 17

Serve.