Roasted Beetroot Salad

6 beetroots, any colour or a combination

200g baby arugula

3 tbsps balsamic vinegar

3 tbsps high quality extra virgin olive oil

Salt

25 g pistachios, toasted, chopped

25 g shaved Pecorino cheese

Preheat the oven to 190C . Place all of the beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. When the beets have cooled, peel them. Slice the beets into 1-cm thick slices.

Place the lettuce in a bowl, drizzle in about half of the vinegar and olive oil, and season generously with salt. Toss gently to incorporate all of the ingredients. The lettuce should taste very flavorful but not soggy. Arrange the lettuce on salad plates.

Add all of the beets to the salad bowl and toss with the remaining oil, vinegar and salt. Arrange the dressed beets on the lettuce and top with the pistachios and shaved Pecorino cheese.