Beetroot and nut salad

• bunch of beetroot
• salad leaves
• walnuts (approx 1 cup, although I probably just adjust depending on what I feel like)
• 2 tbsp balsamic vinegar
  
• 2 tsp honey
• 3-4 tbsp olive oil
• salt and pepper
• additional olive oil for beetroot
  

Peel and wash the beetroot and cut into pieces, season with salt and pepper and coat add toss with olive oil. Bake in oven at 180 degrees. Will take approx 1hour but may vary depending on the beetroot and size of pieces. Meanwhile, wash salad leaves and chop walnuts. Mix the balsamic vinegar, honey and plenty of salt and pepper together in a bowl. Once the beetroot is ready fry the nuts in approx 4 tablespoons of oil (this is the oil for the dressing) - add the hot nuts to the dressing. Add the beetroot, nuts and dressing to the salad leaves, toss and serve.