Autumn Beetroot and Goat Cheese Salad

Instructions

1. 1
   Whisk together balsamic vinegar, Dijon mustard, and olive oil in a small bowl to create the vinaigrette.
2. 2
   Arrange rocket leaves on a serving plate or bowl.
3. 3
   Top with diced roasted beetroot and toasted walnuts.
4. 4
   Scatter crumbled goat cheese over the salad.
5. 5
   Drizzle with the prepared vinaigrette and season with salt and pepper to taste.
6. 6
   Serve immediately while ingredients are fresh.