Instructions

1. 1

   Peel the cooked beetroot and slice into wafer-thin rounds with a sharp knife or mandoline.

2. 2

   Arrange the slices overlapping across four plates and season lightly with salt and pepper.

3. 3

   Toast the walnuts in a dry pan for 3 minutes until fragrant, then chop them coarsely.

4. 4

   Whisk the olive oil, balsamic and honey into a vinaigrette and drizzle it over the beetroot.

5. 5

   Scatter with crumbled goat cheese, walnuts and rocket, then serve straight away.