2 beetroots, peeled, cut into wedges
2 tsp balsamic vinegar, plus extra to drizzle
2 tsp olive oil, plus extra to drizzle
3 thyme sprigs, leaves picked
3/4 cup (75g) walnuts
1 tbs maple syrup
75g mild Daffanois blue cheese (such as gorgonzola dolce), crumbled
Watercress, to serve
1. Preheat the oven to 180°C and line a large baking tray with foil. Place beetroot, vinegar, oil and thyme in a bowl. Season, then toss to coat. Place on baking tray and roast for 50 minutes or until cooked through. Cool completely on tray.
2. Meanwhile, line a separate baking tray with baking paper. Toss walnuts in maple syrup, then roast for 12 minutes or until golden. Cool completely on tray.
3. Arrange watercress on a serving plate, top with beetroot, maple- roasted walnuts and cheese. Drizzle with a little extra oil and balsamic, then serve.