1 Roast the beetroots
Toss whole beetroots (skin on) with olive oil, salt, and thyme. Roast in a preheated oven at 200°C for 45–50 minutes, until tender. Cool slightly, peel, and cut into wedges or desired shapes.
2 Prep the greens
Wash and dry the watercress or greens of your choice thoroughly.
3 Make the dressing
Whisk together 3 tbsp olive oil, juice of ½ lemon, and freshly squeezed orange juice.
Season with salt and pepper.
4 Toast the walnuts
Toast the chopped walnuts in a dry pan for 6–8 minutes until fragrant.
5 Assemble the salad
