Ingredients

• 12 small beetroot bulbs, trimmed leaving 3cm of stem intact, peeled
• 3 oranges
• 60ml (1/4 cup) olive oil
• 4 garlic cloves, unpeeled
• 120g baby rocket leaves
• 200g goats cheese, crumbled

Method

• Step 1 Preheat oven to 180°C. Place the beetroot in a large baking dish. Finely grate the rind of the oranges and add to the dish. Toss to combine. Drizzle over 2 tablespoons of oil. Season with salt and pepper. Pierce the garlic cloves with a knife and add to the dish. Bake for 35-40 minutes or until the beetroot are tender.
• Step 2 Meanwhile, cut the top and base from each orange. Use a small sharp knife to remove the skin and white pith. Holding each orange over a bowl to catch any juice, cut along either side of the white membranes to remove the orange segments. Use your hands to squeeze any remaining juice from the orange into the bowl.
• Step 3 Divide the rocket, beetroot and orange segments among serving plates, reserving the garlic. Sprinkle with the goats cheese.
• Step 4 Add the orange juice and remaining oil to any juices in the baking dish and stir to combine. Season with salt and pepper. Drizzle over the salad. Serve with the reserved garlic.