To cook the beetroots – place on a tray on a bed of sea salt and bake at 150 degrees for two hours or until soft and tender. The reason we cook on a bed of salt is to extract all the water from beetroot. When cooked allow to cool, peel and slice
Finely slice the fennel on a mandolin and plunge into iced water, this will help the fennel stay crisp and give some texture to the salad
Place the pine nuts on a baking tray making sure that the nuts are spread out evenly. Bake in an oven at 180 degrees until golden brown.
Peel and segment the orange
To make dressing pour the balsamic in a bowl and whisk in the rape seed oil, season with salt and pepper
To plate – place the sliced beetroot in the centre of a bowl, crumble some of the cheese over the beetroot, Toss orange, fennel and the remainder of the cheese with rocket, dress with balsamic and rapeseed oil dressing. Scatter the toasted pine nuts around the plate