In pot, boil beetroot for about 30-30 minutes.
Drain the beetroot and let it cool. Once cool, peel and dice into chunks.
Combine beetroot with 2 tablespoons olive oil, balsamic vinegar and season with salt and pepper.
Roast in a preheated oven of 200C, for about 15-20 minutes
To make the dressing, in a bowl combine amasi, parsley, olive oil, lime zest & juice, ginger, garlic, cumin, coriander, salt and pepper to taste. Blitz in a blender until smooth.
Spread herbed amasi dressing on a serving platter.
In a large bowl, combine wild rocket with remaining olive oil, lime juice and a pinch of salt to coat.
Arrange wild rocket mixture on top of the amasi dressing. Add roasted beetroot to the remaining juices from the rocket mixture bowl and toss gently.
Place the beetroot on top of the wild rocket. Sprinkle toasted almond slivers and serve warm or cold.
