Preheat the oven to 200°C.
Place cubed beetroot in a bowl, season with salt and pepper, and drizzle with olive oil.
Roast the beetroot on a baking tray for 30 to 40 minutes until soft.
Toss the roasted beetroot with balsamic vinegar.
Heat a deep pan half-filled with oil until a breadcrumb sizzles and browns.
Roll the goats' cheese into eight balls and dredge them in flour.
Press flaked almonds into the cheese balls to coat them completely.
Deep-fry the cheese balls for 60 seconds until golden-brown and drain on kitchen paper.
Blend basil, smoked almonds, garlic, parmesan, and olive oil in a food processor until smooth.
Serve the cheese on a bed of watercress with roasted beetroot and a drizzle of dressing.