Roast Beetroot with Ardsallagh Goat Cheese and Balsamic Dressing and Wild Garlic Flowers

6-12 baby beetroot, a mixture of red, golden and Chioggia would be wonderful

rocket and beetroot leaves

extra virgin olive oil

Balsamic vinegar

175g goat cheese — Ardsallagh or St. Tola

Maldon Sea Salt

Freshly cracked pepper

tiny beet greens or wild garlic leaves

and flowers if available

A few walnut halves (optional)