4 medium beetroot, scrubbed, topped and tailed
8 tbsp olive oil
4 tbsp red wine vinegar
1 dsp runny honey
small handful of thyme leaves
2x 100g rind on goat's cheese halved
to create 4 rounds
4 handfuls of rocket
Set the oven to 180°C.
Wrap the beetroot in tin foil and cook in the oven until tender - for about 1 hour.
Meanwhile, make the marinade. Place the oil, vinegar, honey and thyme in a shallow bowl, season and mix well.
When the beetroot is cool, peel and slice thinly. Add to the marinade and leave for at least a couple of hours, overnight if possible.
When ready to serve, heat the grill to high. Arrange the beetroot slices on 4 plates and divide half the rocket between them. Put the goat's cheese on an oiled baking tray and grill for 2-3 minutes.
When ready, add to the plate topped with more rocket leaves.
Drizzle with the marinade and serve.