Beetroot is one of the sweetest veg around. So it's a perfect choice to try alongside one of the sourest cheeses - goats' cheese. With the addition of some sour rye bread and sweet fruit vinegar it's altogether the perfect combination for a great little salad.
Line a medium sized tin with foil. Trim any leaves from the beetroots, setting them aside for later, then place the beetroots whole into the foil. Sprinkle with olive oil and season with salt and pepper adding just a splash of water to them to keep them moist. Loosely pull in the sides of the foil to make a parcel and bake it in the oven for 40 minutes till tender to the point of a knife.
Rinse and steam the beetroot leaves in a pan for a few minutes till they wilt, drain and then roughly chop, trickle with olive oil and season with some black pepper.
Slice the drained beetroot in half, leaving them in the foil with their juices and add the raspberry vinegar, letting them absorb all the flavours. Meanwhile, in a separate dish, break up the goats' cheese and pour over some of the goats' yoghurt, season with salt and pepper. Add a few cornichons to the creamy mixture and sprinkle with freshly cut chives.
Remove the beets from their dressing and arrange around the goats cheese mixture, and then sprinkle with the steamed leaves over the top. Finally slice some rye bread to serve.
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