Chop the end off the beetroot, leaving the skin on. Toss together in a bowl with 1 tbsp olive oil, salt & pepper.
Wrap individually in tin foil and roast in the oven for 45 minutes-1hr depending on their size. They should feel slightly soft to touch (through a tea-towel!).
Allow to cool a bit so you can handle them. Using gloves remove the skin with your fingers. Chop into small wedges and sprinkle with cumin, oil, & balsamic. Allow to marinade for at least 10 minutes.
On a dry pan, cook the walnuts with a little sea salt. Add the honey to the walnuts and allow to cook for a further 3-4 minutes. Remove from heat and allow to cool.
Toss the washed salad with the dressing and lay on a beautiful serving dish. Add the beetroot first so the juices don’t go all over the rest.
Slice up the goat’s cheese and divide it out over the salad.
Now chop the honeyed walnuts and sprinkle over the top and serve.
