Preheat the oven to 175 C / 350 F
Spread the walnuts on a tray and toast in the oven for five minutes until fragrant
Melt butter in a small saucepan over medium heat and then stir through the toasted walnuts and sugar.
Return the toasted nuts, butter, and sugar mixture to the oven tray and place back in the oven for a further five minutes or until the sugar has caramelized 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 the caramelized nuts to cool completely.
Peel and slice your beetroot into thin 2mm rounds, taking care to keep them even. It can help to place them in the freeze for 20 minutes first.
Place your goat cheese and cream cheese into a bowl and whisk until smooth and incorporated, adding a tablespoon of milk to slacken it or more if needed.
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!