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If you have beetroot in your veg box today or lingering from last week, this is a great way to give this humble root the star treatment. So simple, surprisingly delicious and the crimson, white and green looks very alluring on the plate. A fantastic starter or light lunch alongside some good bread. Recipe from bbcgoodfood.com. The beetroot slices need to be extremely thin: if you are slicing them by hand (as I did) and they’re not delicate enough, increase the marinating time, ideally several hours or overnight.

Marinated beetroot with grilled goat’s cheese

Season: AutumnSummerWinter

Ingredients

4 smallish raw beetroot or 2 slightly larger ones

6 tbsp olive oil, plus extra for greasing

3 tbsp red wine vinegar

1 tsp sugar

1 tsp fresh thyme leaves

200g goats cheese logs, cut into thick slices/rounds

4 handfuls rocket

Method

Wash and peel the beetroot. If they have unblemished skins just scrub clean rather than peel. Slice them as thinly as possible ideally with a mandoline or a food processor slicing attachment.

Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least a couple of hours or overnight if possible.

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.

Lift out the beetroot, reserving the marinade, and divide between four plates. Top with the rocket, a round of goat’s cheese and a little more rocket. Drizzle with the marinade and serve.

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