Step 1: Preheat the oven to 220C.

Step 2: Place the beets into cold water and add a teaspoon of sea salt. Bring the beets to the boil and simmer for 15 minutes. Remove from the heat and strain off. Let them cool and remove the skins.

Step 3: Combine the Vino Cotto, Extra Virgin Olive Oil, sea salt and cracked pepper. Toss the beets in the dressing and place on a roasting tray. Roast for half an hour or until cooked through.

Step 4: Reduce the oven to 180C and roast the walnuts for 5 minutes. While warm remove the skins by rubbing with a tea towel.

Step 5: Combine the walnuts, rocket, and baby beets and gently toss with the liquid left over from the roasting.

Step 6: Place onto the plate and top with the goats cheese. Serve at room temperature with a final drizzle of Extra Virgin Olive Oil.