Method
Preheat the oven to 190°C (Gas Mark 5). While the oven is warming up, put a saucepan over a medium heat and add the walnut pieces. Cook them for just a couple of minutes until smelling fragrant and toasted, then tip them on to a saucer to cool. Next, put the beetroot chunks into a large roasting tin, drizzle over the light olive oil, add a pinch of sea salt and a few turns of the pepper mill, and turn the beetroot in the oil to ensure each piece is coated. Roast in the hot oven for about 15 minutes, then remove the tray, add the potatoes (turning them in the oil) and put it all back in the oven for about 20 minutes, or until the potatoes and beetroot are tender when pierced with the tip of a sharp knife. Once cooked, remove the tray of veg from the oven and set aside. Make a dressing by whisking together the extra virgin olive oil, honey, mustard and lemon zest and juice, plus salt and pepper to your taste. Next, place the salad leaves and rocket in a serving bowl or dish, then gently tip in the cooked vegetables and any cooking juices. Drizzle over most of the dressing, then crumble in the feta, tear over the mint leaves and mix everything gently together until it is lightly coated with dressing. Finally, scatter over the toasted walnuts, then take to the table with plenty of bread and any leftover dressing.