Heat oven to 220C/fan 200C/gas 7. Make
the dressing: mash the thyme leaves with a
pinch of salt using a mortar and pestle, stir in
the other dressing ingredients, then set aside.
Tip the egg and breadcrumbs into separate
shallow dishes. Dip the cheeses into the egg,
then roll in the breadcrumbs. repeat so they
are completely coated. Put the cheeses on
an oiled baking tray, then drizzle a little oil
over. Bake for 10 mins until they are golden.
While the cheese cooks, finely slice the
beetroot, then arrange on plates. When
the cheese is cooked, place on top of the
beetroot and top with thyme sprigs. Drizzle
the dressing over the beetroot and serve.