Wash beetroots, trim stalks leaving 1cm of stem and leave root as is. Place the beetroots in cold, salter water and bring to the boil. Simmer until the beetroots are cooked, this takes between 45 minutes and one hour.
Remove beetroots from heat and cool in cold water. Refrigerate until requited.
Peel beetroots and carfully slice very thin using a v-slicer or mandolin. Arrange six beetroot slices on each plate, overlapping the slices slightly.
Heat a pan with 1 tablespoon of olive oil and add in salmon, skin side down. Grill for two minutes until crisp, then turn and finish the other side keeping the centre pink and moist.
Place salmon onto the beetroot slices and finish with the salad greens, walnuts, orange segments and goat's cheese. Combine together with sherry vinegar, olive oil and seasoning. Dress the salad and present immediately.