If you have fresh goat cheese there is nothing better than to make a salad! So, first bake the beetroot. I make it in the oven, wrapping beetroot in foil at 200 C (20-30 min). Slice cooled beetroot and marinate for 2 hours in balsamic vinegar. You can do it the day before to enjoy rich taste.
Mix rocket leaves, goat cheese and marinated beetroot. Add extra virgin olive oil. Season to taste with salt, black peper and enjoy… with a glass of chardonnay wine))