Oceanian Beetroot, Feta & Walnut Winter Salad

Wrap trimmed beetroots individually in foil with a drizzle of olive oil and a pinch of salt. Roast at 400°F for 35 minutes until tender when pierced with a knife. Let cool slightly, then peel and quarter.

Toast walnuts in a dry skillet over medium heat for 3 minutes. Add 1 teaspoon honey and a pinch of salt, tossing until the honey caramelizes and coats the nuts, about 1 minute. Transfer to parchment to cool.

Whisk together balsamic vinegar, remaining honey, Dijon mustard, olive oil, and a pinch of salt until emulsified.

Spread rocket on a platter. Arrange roasted beetroot quarters over the greens. Scatter crumbled feta and candied walnuts on top. Drizzle with the balsamic dressing and finish with freshly cracked black pepper.