Preheat oven to 200°C (180°C fan forced). Remove beetroot stalks, wash and pat dry. Wrap in foil. Place on a baking dish and roast for 30 minutes or until tender. Set aside to cool, then peel off skin and slice.
Juice 1 orange and soak cranberries in the juice for 15 minutes.
Meanwhile toast walnuts in a dry frying pan for 2 minutes, moving regularly. Allow to cool and coarsely chop.
Peel remaining oranges and cut into rounds. Whisk oil, vinegar and honey together in a small bowl.
Place the rocket on a serving platter, arrange beetroot and orange on top and scatter with cranberries and walnuts. Add the orange juice the cranberries were soaking in to the dressing and drizzle over salad.
