1.Preheat oven to 200°C (180°C fan-forced).
2.Combine oil, beetroot and potatoes in large shallow baking dish. Roast, turning occasionally, about 30 minutes or until vegetables are almost tender.
3.Add bacon to dish; cook about 10 minutes or until bacon is crisp. Remove dish from oven; stand 10 minutes. Halve unpeeled potatoes; drain bacon.
4.Whisk ingredients for paprika mayonnaise in small bowl.
5.Place vegetables and bacon in large bowl with rocket; toss gently. Serve salad with mayonnaise.