Earthy beetroot works perfectly with creamy goat’s cheese for an easy but impressive starter
Prep:10 mins
Serves 4
6 tbsp olive oil, plus extra for greasing3 tbsp red wine vinegar1 tsp sugar1 tsp thyme leaves4 raw beetroot, peeled and very thinly sliced on a mandoline or with a food processor slicing attachment2 x 100g vegetarian goat’s cheese rounds with rind, halved horizontally4 handfuls rocket
STEP 1Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.STEP 2Heat grill to high. Season the goat’s cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.STEP 3Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat’s cheese and a little more rocket. Drizzle with the marinade and serve.
