Beetroot Carpaccio with Goats Cheese & Pine Nuts

Ingredients: Serves 4 (as a side / starter)

• 2 medium-size beetroot
• 100 g goat\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\’s cheese – a hard one you can grate works really well with this
• Handful of microgreens / sprouting seeds
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• Handful of mint leaves, finely chopped (or sub for fresh thyme)
• ½ tablespoon lime juice
• 1 tsp honey
• 1 tsp mustard
• Salt / pepper
• 1 tbsp of pine nuts, toasted

Method:

1. Peel and wash your fresh beetroot then bake in the oven at 180 degrees (fan) for around 40 minutes until soft but still with some bite – to avoid too much roasting, cover in tin foil.
2. Thinly slice the beetroot and lay on the serving plate.
3. In a bowl, mix the olive oil, apple cider vinegar, fresh mint leaves, honey, mustard and a pinch of salt. 
4. Wisk all the ingredients together until combined then drizzle over the beetroot.
5. Take the hard goat\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\’s cheese and grate large slices (as you would with parmesan) and sprinkle over the top of the beetroot.
6. Top with the sprouting seeds and pine nuts before service.