This salad for two - you see half of it above - consisted of:
2 large and 4 small beetroot
1 bag rocket
125g soft goat's cheese
2tbsp pine nuts, toasted in a dry saucepan over a very low heat
1dstsp balsamic vinegar
1/2tsp grain mustard
2dstsp extra virgin olive oil, plus a little more
I like to cook beetroot (after giving them a quick wash and trim) by putting them in a bath of boiling water in an oven dish, covering them, and baking at gas mark 4/180C. They seem to emerge moister and sweeter than when baked in foil. The smaller bulbs took about an hour to soften, and the larger ones nearly two hours.
Dissolve the mustard, with salt and pepper to taste, in the vinegar. (I used Tiptree Hot East Anglian mustard, which in fact is not particularly hot, and which has a sweetness that's ideal for this dish.) Whisk in the olive oil. The dressing can be quite sharp, because the creaminess of the cheese and the sweetness of the beetroot will offset it. Wash the rocket, and toss with the dressing.
Divide the rocket between two plates. Arrange the beetroot, peeled and sliced, on top; crumble over the goat's cheese, and scatter over the pine nuts. Drizzle a little more oil over everything.