Beetroot is marinated in red wine vinegar and extra-virgin olive oil, then arranged on plates with melting, gooey grilled goat's cheese. Perfect as a starter as this dish looks really impressive but is actually really simple to make!
- 4 large raw beetroot
- 4 large handfuls rocket
- 2 x 150g goat's cheese rounds
- 6 tbsp. extra virgin olive oil
- 4 tbsp. red wine vinegar
- 1 tsp. caster sugar
- 1 tsp. freshly picked thyme leaves
Whisk together the oil, vinegar, sugar and thyme. Thinly slice the beetroot on a mandolin, or with a knife if you're handy in the kitchen.
Place the beetroot into the marinade and toss to coat. Cover and leave in the fridge for an hour or overnight.
When you're ready to serve, slice the goat's cheese in half through the middle, so that you're left with 4 circular rounds. Place cheesy side up on a baking tray, season with salt and pepper and heat under a medium-high grill for 2-3 minutes or until melting.
To serve, arrange the rocket on 4 plates. Arrange the marinated beetroot over the rocket, then top each with a round of goat's cheese. Drizzle any juices over each plate of food.