Heat oven to 200°C (180°C fan). Peel beetroot, cut into wedges, toss with oil, salt, pepper (and balsamic if using). Roast 40–50 mins, turning halfway.
Blitz the rocket, nuts, garlic, goats’ cheese, lemon and olive oil into a coarse pesto; season to taste.
Serve beetroot with pesto spooned over and finish with a drizzle of olive oil.
