Beetroot carpaccio with goat’s cheese & mint

Method

• 1
  Preheat oven to 200°C. Wrap each beetroot bulb in foil. Place in a roasting pan and roast for 1 hour or until the beetroot is tender when pierced with a skewer. Set aside to cool slightly.
• 2
  Meanwhile, whisk the oil, vinegar and sugar in a jug.
• 3
  Wearing rubber gloves to avoid staining your hands, remove the skin from the beetroot and discard. Use a large sharp knife to cut the beetroot into very thin slices. Arrange the beetroot, overlapping, on a large serving platter.
• 4
  Scatter the goat’s cheese over the beetroot and drizzle with the dressing. Season with salt and pepper. Top with the mint leaves.