Marinated beetroot with grilled goat's cheese

• olive oil↗6 tbsp tbsp

  plus extra for greasing

• red wine vinegar↗3 tbsp tbsp
• sugar↗1 tsp tsp
• thyme leaves↗1 tsp tsp
• raw beetroot↗4

  peeled and very thinly sliced on a mandoline or with a food processor slicing attachment

• 2 x 100g vegetarian goat's cheese g

  rounds with rind, halved horizontally

• handfuls rocket↗4

Step-by-step instructions

1. 1

   Mix 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.

2. 2

   Heat 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.

3. 3

   Lift 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.