6 small Beetroot, cooked whole then cut into quarters
90g Goats Chevon cut into thick slices
2 small Naartjies, wedges cut in half
Cook the beetroot for thirty minutes or until cooked.
Chop into chunks and allow to cool.
Assemble the salad with the rocket as the base then the beetroot
Add the chopped Naartjie wedges and Goats Chevon slices.
Olive oil and balsamic vinegar to taste