Quickly pan fry wedges of cooked beetroot in olive oil. Add the sugar and balsamic and let it caramelize until the beetroot is glazed. Lightly crush the walnuts in your hands and add them to the pan with a good twist of black pepper.
Drizzle some toasted bread with olive oil, top with a slice of gorgonzola (or alternatively crumble on top) and top with the caramelised walnut beetroot mixture. Serve with some watercress.