Preheat the oven to 200°C.
Toss beetroot on a roasting tray with olive oil, salt, and pepper.
Roast the beetroot for 30 minutes.
Add carrots and garlic and roast for 15 minutes until tender.
Cool the beetroot slightly and squeeze them out of their skins.
Mix the peeled beetroot with the roasted carrots in a bowl.
Deglaze the roasting pan with sherry vinegar to begin the dressing.
Sieve the liquid into a bowl and whisk in the extra virgin olive oil.
Season the dressing with salt and pepper.
Add goats' cheese, salad leaves, and thyme to the roasted vegetables.
Toss the salad with the warm dressing.
Serve the salad immediately.