Roasted Beetroot, Peach and Goat Cheese Salad

Preheat oven to 190 C / Gas 5. Wrap each beetroot in two layers of aluminium foil, and place onto a baking tray. Bake in the preheated oven until the beetroot is tender, about 1 hour and 20 minutes. Allow the beetroot to cool slightly, then remove the skins. Let the beetroot cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beetroot.

Place the lambs lettuce and rocket into a large mixing bowl. Add the sliced beetroot and peaches; sprinkle with the shallots, pistachio nuts and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt and pepper until emulsified, then pour over the salad mixture. Toss well and serve.