Beet, Walnut and Goat Cheese Salad

4-6 (about 1 1/4 lb) small beetroot, scrubbed and scraped at the shoulders, and cut into 6-8 wedges
1 tbsp of brown sugar
1 1/2 tbsp Apollo Balsamic condiment
1/4 cup Apollo Mistral olive oil
salt and freshly ground black pepper
3/4 cup walnut pieces
4 handfuls fresh arugula, coarse stems removed
3 1/2 oz goat cheese

Preheat oven to 350F. Place beetroot in a shallow roasting pan lined with baking parchment. Mix through sugar, vinegar and oil and season with salt and pepper. Spread out to a single layer and roast 40 minutes or until tender and starting to shrivel. Leave in pan to cool.

TOAST walnuts in a separate roasting dish for 15 minutes at the same temperature. Add walnuts and arugula to cooled beetroot and toss to coat in pan oils.

Divide between 4 serving plates. Slice cheese over the top. Don’t mix in or the cheese will be dyed pink!