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4
EasyPreheat the oven to 180°C.
Wrap baby beetroot in tinfoil with a little olive oil and sea salt. Roast for 40 minutes, or until sweet and caramelised. Arrange the beetroot on a platter.
Top with torn buffalo mozzarella, wild rocket and toasted walnuts.
Whisk together Dijon mustard, cloves crushed garlic, red-wine vinegar and olive oil, season and drizzle over the salad.