- 6 tbsp olive oil, plus extra for greasing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp red wine vinegar
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 tsp thyme leaves
- 4 raw beetroot, peeled and very thinly sliced on a mandoline or with a food processor slicing attachment
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 2 x 100g vegetarian goat's cheese rounds with rind, halved horizontally
- 4 handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.
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 4 plates. Top with the rocket, a round of goat’s cheese and a little more rocket. Drizzle with the marinade and serve.