Beetroot and Sea Beet Salad

Sea beet resembles a robust spinach however belongs to the beetroot family and grows wild near coastal areas. Very strong on flavour, salty and has a lingering mustard after taste and packed with nutriance!
This salad is quite easy to prepare and is a full on taste slash texture explosion!!!!!!!

1kg beetroot
500g sea beet
50g walnut halfs
100g goats cheese
2 long red chillies thinly sliced
50ml extra virgin olive oil
1/2 teaspoon sea salt

METHOD:
Wash beetroot and trim the tops then cut into 2cm chunks. Lay beetroot on baking tray and sprinkle with salt and half the olive oil, using your hands mix together. Place beetroot in oven set at 200oC for 30 minutes.
Put a fry pan over medium heat and in batches gently wilt the the sea beet with remaining olive oil.
Once the beetroot has cooked leave to cool for 15 minutes. Then its time to construct the salad, you can either make individual servings or one large platter. First lay down some sea beet followed by roasted beetroot, crumble desired amount of goats cheese on salad and finally sprinkle over walnuts and chillies then serve.