Isle of Wight Tomatoes, Beetroot, Mozzarella and Walnut Salad

• 250g vac-pac beetroot, chopped into quarters
• 2 tbsp Isle of Wight Tomatoes Oak-Smoked Tomato Balsamic
• 1 tbsp honey
• 1 tbsp olive oil, plus more for serving
• Salt and pepper
• 100g walnuts
• 500g Isle of Wight Tomatoes, sliced
• 300g mozzarella (we love Laverstoke)

Heat the oven to 180°c. On a baking tray arrange the beetroot, drizzle with Isle of Wight Tomatoes Oak Smoked Tomato Balsamic, honey and olive oil, then season well. Roast for 20 minutes.

Meanwhile, heat a frying pan on a low-medium heat and gently toast the walnuts. 2-3 minutes, until golden.

On a large plate arrange the roasted beetroot and tomatoes. Roughly tear the mozzarella and scatter across the plate. Top with the walnuts, a sprinkle of fresh oregano and a good glug of olive oil.