Beetroot and goat's cheese salad

Method

1. Half cook the beetroot in boiling water for about 10 minutes.

2. Thinly slice the beetroot on a mandolin; you will need 6 good slices of even sizes. Lay them in a shallow tray and pour over the oil and balsamic vinegar. Leave to marinate for about 1 hour.

3. Whip the goat's cheese to soften it along with the chopped chives and spoon into a piping bag.

4. Remove the beetroot from the marinade and reserve the liquid. Lay 1 slice onto each of 3 serving plates and pipe a teaspoon size mound of goat's cheese onto the centre of each one, then lay another slice of the beetroot onto the top to make a sandwich.

5. Sprinkle the toasted pine nuts around the beetroot put some watercress on each plate. Drizzle over the reserved marinade.