I included goats cheese in this recipe after Crystal suggested it would make a fine addition to beets and rocket, but you can leave it out if you're not a fan of the goatee tanginess of the cheese.
500g red or golden beetroot
80g sunflower seeds
150g strawberries (10-12 pieces, washed hulled and quartered)
50g goats cheese or feta, crumbled
90ml maple syrup
4 tablespoons sherry vinegar or balsamic vinegar
4 tablespoons olive oil
2 garlic cloves, crushed
100g rocket (1 pack or 1 box)
salt and pepper
Preheat oven to 200C.
Wash beetroots well, then wrap them in foil individually. Bake in oven for anything from 40-90 minutes, depending on their size (baby beetroots might take even less). Check each one as cooking times vary. They should be tender when pierced with a sharp knife.
Spread sunflower seeds on ovenproof dish and toast alongside beetroots for about 8 minutes, just until lightly coloured.
Whisk together garlic, vinegar, oil, maple syrup and salt/pepper, seasoning well. There should be a fine balance between sweetness and salt.
Once beetroots are ready, unwrap them and peel with a small knife or peeler while still warm. Cut into halves or quarters. Mix beetroot with washed rocket. Toss well with strawberries, sunflower seeds and dressing, then sprinkle crumbled cheese on top.