Make the salad dressing by combining the oil, balsamic, lemon juice, mustard and salt and pepper. Place the salad leaves in a large bowl and add the dressing. Mix well so that all the leaves are coated.
Top with the beetroot...
... Goats cheese...
... and walnuts.
If you don't want to have purple hands for the rest of the day, then wear gloves when chopping the beetroot.
You can swap the walnuts for pecans or cashews and use feta instead of a goats cheese log if you prefer.
Some cooked chickpeas give this salad a little protein boost.
We used ready cooked beetroot, but you can roast chunks of peeled beetroot with some olive oil for 40 minutes until softened.
Take this salad to the next level by adding a drizzle of honey over the finished salad.