Heat the oven to Gas 4, 180ºC, 350ºF. Wash, top and tail the beetroot, cut into wedges and toss in the olive oil.
Cook beetroot in the oven for 15 minutes, then add the chicken fillets and roast again for 10 minutes. Then add the pine nuts and roast for a further 10 minutes.
Ensure the chicken is cooked through, with no pink showing. Remove the chicken fillets, add the spinach leaves and lemon juice to the beetroot mixture, then toss, cover with foil and return to the oven for 2 minutes.
Meanwhile, slice the chicken fillets. Remove the vegetables from the oven, mix well and serve topped with the sliced chicken and goat's cheese.
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