Cut the leaves off the beetroot leaving at least 2 cm of the stalk. Do not cut off the tails. Simmer the beetroot in salted boiling water for 30 minutes to 90 minutes depending on their size. You should e able to pierce them with a knife without resistance.
When they are cooked slip off their skins and cut into 2 cm wedges. While still warm toss with half of the dressing.
Put the rocket, beetroot, spring onions and pumpkin seeds in a salad bowl with the rest of the dressing. Season with salt and pepper and toss.
Crumble the goats cheese over the top and drizzle with the reduced balsamic vinegar to serve.