Creating Beetroot Salad with Goats Cheese & Candied Walnuts is straightforward. Follow these steps for a delicious outcome:

1. Preheat Oven: Before beginning, preheat the oven to 350°F (175°C) for the walnuts.
2. Prepare Beetroots: Wash the beetroots thoroughly and wrap them in aluminum foil. Roast in the oven for about 45-50 minutes, or until tender.
3. Roast Walnuts: Spread the walnuts on a baking sheet and toast for about 5-7 minutes, or until fragrant. Be careful not to burn them.
4. Candy Walnuts: In a skillet over medium heat, melt the brown sugar with 1 tablespoon of water. Once bubbling, add the toasted walnuts, stirring until well-coated. Allow to cool on parchment paper.
5. Make Dressing: Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl. Adjust seasoning to taste.
6. Peel Beetroots: Once the beetroots are done, let them cool slightly before peeling the skins off. Cut them into wedges or slices.
7. Combine Ingredients: In a large salad bowl, layer the beetroot slices, crumbled goat cheese, and candied walnuts.
8. Add Dressing: Drizzle the dressing over the salad and gently toss to combine, ensuring everything is well coated.
9. Garnish: Finally, sprinkle fresh herbs on top for an added burst of flavor and color.

Following these clear steps will lead you to a gorgeous Beetroot Salad with Goats Cheese & Candied Walnuts that’s ready to be enjoyed!