Beet carpaccio

Roasting beet (can be done ahead)

1. Preheat the oven to 375F/190C.
2. Trim any greens/stems from the beet/beetroot and scrub well, but leave the skin on. Wrap the beet tightly in foil and place in an oven dish then roast until tender to a knifepoint - this can take anywhere from around 45 minutes to 1 hour 15 minutes, so start checking after about 45 minutes.
3. Once the beet is cooked through, remove from the oven and set aside to cool. If making ahead, once cool, you can store the beet in the foil in the fridge for a couple days.

To make salad

1. Warm a small skillet/frying pan over a medium heat. Don't add any oil or butter. Add the walnuts and toast for around 5 minutes until they smell a little nutty and the pieces of walnut are starting to gently brown but not burn. Set aside (can also be done ahead).
2. Remove the skin from the beet, but leave the stem end so that you have something to hold. It should peel easily once you get it started with a knife. Be aware that beet can stain, so you may want to wear gloves and use board/plate that doesn't take in the color.
3. Use either a mandolin or a wide vegetable peeler to peel wafer thin slices from the beet, taking care in how you use them. I prefer to place the slices on a separate plate first so I can then arrange on serving plates without getting excess juice etc all over.
4. Place all of the ingredients for the vinaigrette in a small jar or bowl and either shake or whisk them together to emulsify. Check the flavor is to your taste, and if needed, add a little extra maple syrup to sweeten, or make other adjustments.
5. Place the arugula in a small bowl and toss with some of the vinaigrette so it is evenly coated.
6. Arrange slices of the beet on two serving plates so that the slices are slightly overlapping. Place some of the arugula to one side of each plate then sprinkle over the toasted walnuts. Drizzle over some of the vinaigrette and serve.