If you feel like taking a shortcut here by using ready-cooked beetroot feel free, but roasting it yourself produces lots more flavour and is worth the time and effort.
Meanwhile, whisk together the remaining olive oil, the vinegar, garlic, mustard and the reserved beetroot roasting juices when ready. Season with salt and pepper.
On a serving plate or shallow dish, combine the beetroot, watercress and walnuts and toss with the dressing. Top with spoonfuls of the goat’s cheese and sprinkle over the thyme leaves. Serve immediately.
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