Pre-heat the oven to 180oC and line 2 baking trays; one with foil and the other with greaseproof paper.
Par-cook the sweet potato either in the microwave or boiling for 5 mins.
Place the beetroot, cabbage, onions and sweet potato onto the baking tray with foil. Coat the vegetables in olive oil and then sprinkle over the herbes de Provance.
Place on the middle shelf in the oven for 25-30 minutes until the sweet potato is cooked.
Turn the grill onto a medium heat and place slices of the goats cheese onto the baking tray with greaseproof paper. Place under the grill for a few minutes until it starts to soften, bubble and turn golden.
Plate up the salad leaves and top with the roasted veg, walnuts and goats cheese.
Serve with a drizzle of olive oil and balsamic glaze if using.
A half portion works really well as a dinner party starter.