Preheat the oven and prepare the beets. Set your oven to 200°C (400°F). Do not peel the beets yet. Wrap each scrubbed beetroot individually in a sheet of aluminium foil. As you wrap them, you’ll feel the firm, dense weight of the raw beet; they should feel solid and heavy in your hand.

Roast until tender. Place the foil-wrapped beets on a baking tray and roast for 60-70 minutes. You’ll know they are done when a small, sharp knife slides into the centre with no resistance. The kitchen will smell sweet and earthy, and the foil packets will be slightly puffed.

Cool and peel. Carefully remove the beets from the oven and let them sit in the foil until they are cool enough to handle (about 15 minutes). The skins should slip off easily under your fingers or with the help of a paper towel. The vibrant purple flesh underneath will be glossy and tender. Discard the skins and foil. Cut the beets into wedges or bite-sized chunks—the colour will stain your hands, so consider wearing gloves.

Make the dressing. While the beets cool, whisk together the extra virgin olive oil, balsamic vinegar, apple cider vinegar, Dijon mustard, and the finely diced shallot in a small bowl. The mixture should emulsify into a slightly thick, dark amber liquid. Season with a pinch of salt and pepper. The sharp, tangy smell of the vinegar should be prominent.

Toast the nuts. In a dry frying pan over a medium heat, add the chopped walnuts or pecans. Toast for 2-3 minutes, shaking the pan frequently, until they become fragrant and the colour deepens slightly. You’ll hear a faint crackling sound. Remove them immediately to a plate to cool—they can burn quickly.

Assemble the salad. Place the warm (or room temperature) beetroot wedges in a large bowl. Pour over the dressing and toss gently. The beets will soak up the dressing, turning a deeper, shinier shade of magenta. Let them sit for 5 minutes to absorb the flavours.

Plate for presentation. This is the crucial part for impressing guests. Spread a thin layer of the peppery salad leaves (if using) onto a large, flat serving platter. Spoon the dressed beets over the top, spreading them out so they are not piled too high. Scatter the crumbled goat’s cheese, toasted nuts, fresh dill, and chives over the top. Finish with a final crack of black pepper and a tiny drizzle of good olive oil. The contrast of the creamy white cheese against the dark red beets and green herbs is your signal that it’s ready.