Rub the beetroot with salt and olive oil.
Wrap it in an aluminum foil.
Bake in a preheated oven at 200 degrees Celsius for 40-45 minutes or until the beetroot is soft.
Peel the baked beetroot and cut it into cubes.
Place all the ingredients in a bowl and profusely sprinkle the vinaigrette sauce on.
• 70 g of spinach
• 50 g of rocket salad
• 1 large beetroot
• 30 g of walnut
• 50g of goat cheese
• 2 tablespoons of vinaigrette sauce
• Olive oil