Preheat the oven to 175 C / 350 F
Spread the walnuts on a tray and toast in the oven for five minutes until fragrant
Scatter over the sugar, shake the tray to make sure the nuts are coated on all sides and return to the oven for a further five minutes or until the sugar has caramelised around the nuts.
Remove from the oven, and sprinkle over the salt, making sure the nuts don't all clump together. Be careful, they'll be hot!
Allow them to cool whilst you prep everything else.
Peel and slice your beetroot into thin 2mm rounds, taking care to keep them even.
Place your goat cheese and cream cheese into a bowl and whisk until smooth and incorporated, adding a tablespoon of milk to slacken it.
Make your dressing by mixing the walnut oil, dijon mustard and sherry vinegar in a jar and seasoning with salt and pepper.
Assemble your salad by spreading the beetroot carpaccio on plates in a circle, spooning some whipped goat cheese into the centre and then placing a handful of rocket leaves/arugula on top. Scatter over some of the caramelised walnuts then drizzle over some dressing. Serve and enjoy!