Put all the dressing ingredients in a blender. Season with salt and freshly ground black pepper then process until combined. Store in a jar in the fridge.
Add the beetroot to a large saucepan of boiling water then simmer for 40 minutes or until tender.
Drain and set aside to cool then peel.
Cut into 5mm-thick slices.
Arrange the beetroot in a dish and drizzle with one-third of the dressing.
Toss to coat then set aside to marinate for 30 minutes.
Using a wooden spoon, beat the goat’s cheese and cream cheese together then stir in the herbs.
Place a small blob of the cheese mix in the centre of each plate, to prevent the beetroot from sliding around.
Place a slice of beetroot on top of the cheese then spread with a little of the remaining cheese mix.
Top with another slice of beetroot then repeat to create stacks of 3 or 4 layers (not shown in photo).
Sprinkle the watercress and walnut pieces around the beetroot stacks then drizzle with the remaining rosemary and honey dressing.
