Roasted Beetroot, Candied Walnut & Goat's Cheese Salad - Ainsley Harriott

Ingredients

• For the Salad
• 4–6 medium-sized purple beetroot, scrubbed and trimmed
• 2–4 medium-sized heritage or rainbow beetroot, trimmed and peeled
• 25g caster sugar
• 1 tsp butter
• a pinch of chilli flakes (optional)
• 60g walnut halves, toasted
• 150g goat’s cheese, crumbled
• 6–8 mint leaves, shredded
• a handful of lamb’s lettuce or watercress
• zest of ½ orange
• flaky sea salt and freshly ground black pepper
• For the Dressing
• 2 tbsp walnut oil
• 1 tbsp extra-virgin olive oil
• 1½ tbsp sherry vinegar or red wine vinegar
• 1 tsp Dijon mustard or horseradish
• 2 tsp runny honey
• zest and juice of ½ orange