Step 1

Preheat oven to 200°C/400°F.

Step 2

Wash beetroot well. Trim beetroot, leaving 4cm (1½-inch) stem attached. Halve or quarter larger beetroot. Place beetroot in a shallow baking dish; drizzle with oil, season. Roast 30 minutes or until tender. Cool slightly; rub off skins.

Step 3

Meanwhile, make red wine vinegar dressing. Place ingredients in a screw-top jar; shake well.

Step 4

Place warm beetroot in a shallow serving bowl with leaves and nuts, season; toss gently to combine. Crumble cheese over salad, drizzle with dressing.