APPLE, BEETROOT, GOATS' CHEESE AND WALNUT SALAD

4 medium-sized beetroot, cut into 1cm wedges • 5 tbsp extra virgin olive oil • 1 tsp clear honey • 1 tbsp red wine vinegar • 1 tsp Dijon mustard • 80g walnuts • 2 apples (skin on), such as estivale or Suffolk pink, thinly sliced • 100g goats’ cheese, sliced or crumbled • 80g baby chicory, bases trimmed and leaves separated • ½ x 90g pack rocket • 25g pack chives, roughly chopped