Balsamic Roasted Beetroot, Walnut and Goats Cheese Salad

INGREDIENTS:
1 bag rocket
15-20 baby beetroot
Cooking balsamic
120g Walnuts
Soft French goats cheese
Good balsamic vinegar and extra virgin oilive oil for dressing

INSTRUCTIONS:
Peel and trim beetroot, toss with balsamic and olive oil and place in oven at 180. Cook beetroot until soft and caramelized, this does take a while. Let the balsamic cool slightly the toss with rocket and good quality balsamic and extra virgin olive oil. Sprinkle with toasted walnuts and crumble goats cheese over top.