Peel the Beetroot and cut into 6 segments per bulb.
Heat a large thick based saucepan,
Pour half the olive oil over the beetroot segments, mix through and place in the heated pot.
Sweat for 3-4 minutes, until the juices begin to come out of the beets.
Add the sugar, and cook to form a syrup.
Add the vinegar and reduce to a syrup again.
Cover with water, and cook covered with a lid until the beetroot is just tender, then rapidly reduce the liquid to a syrup.
Peel the Jerusalem artichokes, place in a large saucepan of water with the vegetable stock and the halved and squeezed lemon.
Bring to the boil and turn down to simmer until tender.
Remove from the pot, and when able, cut into thick slices or segments. Coat the artichokes with the remaining olive oil, pick the leaves from the thyme stalks and add.
Heat a sauteuse to medium high and fry the artichokes, seasoning with the salt and pepper.
Add the capers and olives when lightly browned.
Cut the goats cheese into 6 even rounds.
place on a heatproof tray and glaze either under a grill or with a blow torch.
Rip the walnuts into pieces.
Wash and pick the Rocket.
Begin to plate by dotting the beetroot around the pate, then follow by spooning around the artichoke saute.
place rocket leaves for effect, drizzle over the beetroot syrup and sprinkle with walnuts.
Place the goats cheese in the center, taking care not to cover all of the salad.
«To replace the nut element, try adding croutons or arsnip crisps»