For the roast beets:
Preheat the oven to 190ºC.
Wrap each beetroot with 1 garlic clove, sea salt and extra virgin olive oil in two layers of aluminium foil, and place onto a baking tray.
Bake in a preheated oven until the beetroot is tender, about 30 minutes.
Allow the beetroot to cool slightly.
Let the beetroot cool at room temperature until cold.
For the marination:
Mix all the ingredients in a mixing bowl and once beets are cooled marinate them in this mixture.
Walnuts:
In a large deep saucepan “cook” the walnuts for 1 minute in the sugar syrup.
Take out from the syrup and toss the walnuts with ground cinnamon and icing sugar.
In a frying pan fry the nuts for 4 minutes or until golden brown, stiring often.
Drain in a colander with paper towels and store in an airtight container.
Scented goats cheese:
In a bowl, combine the goat’s cheese, cream, ground Parmiggiano Reggiano and lime zest very well and set aside.
For the pistachio pesto:
Combine all of the ingredients in the food processor and puree until smooth.
Serving:
Place an 8cm cookie cutter in the centre of a salad plate.
Spoon some of the goat’s cheese mixture inside the cutter and pack down with a spoon.
Place 4 beats on top.
Gently lift the cutter up and away from the stack.
Drizzle the plate with pistachio pesto dressing and scatter with some fried walnuts.
Toss arugula with just enough extra virgin olive oil lemon juice dressing and gently mound on top of beets.
Garnish with edible flowers and dried raisin bread.