The flavours of the beetroot roasted mixed with goats cheese are a perfect marriage!
Heat oven to 180°C
Top and tail the beetroot. Scrub the skin to remove the small roots. Leave the skin on for nutrients and enhanced colour and flavour.
Cut beetroot into quarters or eighths (depending on size). Coat lightly with olive oil. Season. Place in oven.
When beetroot is soft enough to be pierced by a knife, remove from oven and allow to cool.
Emulsify vinegar with 2 tbsn olive oil. Season.
Mix beetroot, spinach and walnuts together with the dressing.
Crumble goats cheese over and serve.
The beetroot cannot be hot, but can be warm if preferred. Do not use canned beetroot – it is a completely different texture and flavour.