Preheat the oven to 190C/375F/Gas 5.
Place the beetroot onto a large piece of aluminium foil and sprinkle over the sea salt. Bring the edges of the foil together loosely around the beetroot and seal to create a parcel. Bake for 45 minutes to 1 hour, or until the beetroot is tender.
Open the foil parcel and set the beetroot aside to cool slightly. When the beetroot is cool enough to handle, peel and cut into cubes.
Heat three tablespoons of the olive oil in a small, non-stick frying pan over a medium heat. Add the bread cubes, sprinkle over the lemon zest and fry for 2-3 minutes, stirring regularly, or until crisp and golden-brown on all sides. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
Whisk the balsamic vinegar, lemon juice and the remaining olive oil together until well combined. Season, to taste, with salt and freshly ground black pepper.
To serve, divide the cooked beetroot cubes equally among four serving plates. Sprinkle over the crumbled goats' cheese, sultanas, croutons and torn basil. Drizzle over the dressing.
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