The quantities really depends on the amount of people you are catering for.
For every 8 medium-size beets, you will need 1 cup balsamic vinegar.
Salt and black pepper
Wild rocket leaves
Preparing the beetroot
Cut the tops and roots off the beets. Peel the skin. Its easy when using a vegetable peeler. Be sure to use a stain-proof countertop or cutting board (not wood) because the juice stains. Cut the beets into 4cm chunks. Put them on a foil-lined baking sheet with olive oil and salt. Cover beets with a layer of foil. This help that they dont dry out. Roast in the oven, 180⁰ for about 40-60 minutes. Sometimes it might take longer. Test every fifteen minutes by poking a beet with a fork. Once the fork goes in easily, the beets are tender and cooked. Remove from the oven.
While beets are in the oven, make the balsamic glaze. You literally just simmer balsamic vinegar until it thickens. That’s it! If you would like it a bit sweeter, you can add syrup or sugar. Put in a small, shallow pan and reduce it by about half. Pay close attention and be sure not to over-reduce it. It can go from sweet and syrupy to burnt and hard very quickly. Toss the syrup with the beets and season to taste with salt and pepper. Let it cool.
In your salad bowl, add your delicious beets. Crumble over the blue cheese of your choice. Add a couple of wild rocket leaves. Add the walnuts.