• 6 tbsp olive oil, plus extra for greasing
  • 3 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp thyme leaves
  • 4 raw beetroot, peeled and very thinly sliced on a mandoline or with a food processor slicing attachment
  • 2 x 100g vegetarian goat's cheese rounds with rind, halved horizontally
  • 4 handfuls rocket


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, August 2010

Goes well with


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