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
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