Roast Beetroot, Goat Cheese & Walnut Salad

Have you heard about food52? I just did.

Sadly, I was too late to enter the "Your Best Beet" contest, but reading about it triggered memories of this salad that I simply could not shake.

The craving had to be satisfied and at lunchtime today, it was.

And it's a good thing I was alone.

Earthy beets, creamy chevre, tart vinaigrette, crisp grassy cress and sweet, crunchy walnuts.

One serve was not enough.

Roast Beet, Goat Cheese & Walnut Salad

serves 2

2 beets

1 bunch watercress

1 handful walnuts, toasted and chopped roughly

1/4 log chevre, crumbled

2 Tbs chives, chopped fine

Walnut Vinaigrette

juice from 1/2 lemon

sea salt, to taste

1/4 cup walnut oil, or to taste

Preheat the oven to 180º C. Wrap the beets in aluminum foil and cook on a baking sheet for two hours, until tender. Set the beets aside to cool with the aluminum still on; once cooled, their rough outer skin will easily slip off. Cut the beats into roughly 1 inch cubes and set aside. Wash and dry the watercress, discarding any rough stems. Make the vinaigrette, dissolving the sea salt in the juice of 1/2 lemon, before adding walnut oil. Taste test with a lettuce leaf and adjust, if necessary. Toast the walnuts and chop roughly - you don't want lots of walnut dust. Toss the watercress with the vinaigrette and pile onto the plate(s). Toss the beets in some vinaigrette and scatter around the watercress. Sprinkle the lot with chevre, walnuts and chives. Tuck in.