So as spring is upon us I thought I’d make the most of the winter salads. Roasting beetroot is my favourite way of eating it, piercing the skin means the garlic and thyme flavours really penetrate the flesh. As the beetroot is so earthy the creamy goats cheese and the sweet dressing work so well and the flavours really enhance each other. All finished off with peppery rocket and crunchy walnuts.

Ingredients (serves 2)

For the beetroot

• 2 beetroot, mud scrubbed off
• 2 garlic cloves, skin on but smashed
• Small bunch of thyme
• 1 tbsp olive oil
• Good pinch of sea salt

For the dressing

• 2 tbsp olive oil
• 1 tbsp thyme, leaves only
• 1 tbsp runny honey
• 2 tsp red wine vinegar
• Juice of 1/2 lemon
• 1 tsp Dijon mustard

For the salad

• Small bag of rocket leaves
• 100g or a log of soft goats cheese
• Handful of walnuts, toasted

Directions

1. Preheat oven to 200 degrees (fan). Lay out a sheet of baking foil. Prick the beetroot all over with a fork. Add the beetroot, olive oil, garlic and salt to the center of the foil. Give it a rub to coat all over. Sprinkle over thyme leaves and scrunch up the foil so the beetroot are fully enclosed. Place on a baking tray and roast for 40-60 minutes until soft.
2. Make the dressing by adding all the ingredients to a lidded jar or bowl, shake or whisk well to combine.
3. Assemble the salad by sharing the rocket leaves between to serving bowls. Top and tail the beetroot, cut into slices and arrange over the rocket. Slice the goats cheese and place on top of the beetroot slices. Sprinkle over the walnuts and spoon over the dressing. Enjoy.