Eating In

6 small beetroots
125g goat’s cheese
2 tbsp whole milk or Greek yoghurt
4 pickled gherkins (the sweet kind)
1 tbsp capers
3 tbsp raspberry vinegar
salad leaves
olive oil
chives
salt and pepper
The beetroots must be small, raw (to begin with) and fresh. If you can find a bunch with leaves on (when in season) you can use the leaves as the ‘salad leaves’, otherwise use whatever salad leaves you can find. It’s important to use raspberry vinegar. Line a baking tin with foil, remove the leaves (if any) and cut the beetroots in half. Place in the tin, sprinkle with olive oil, add a splash of water and season with salt and pepper. Pull the foil together into a loose parcel and bake the beetroot in the oven until tender (about 40 minutes, (Gas 6, 200º C, 400ºF). Remove from the oven, add the raspberry vinegar. In a separate dish break up the goat’s cheese, add the yoghurt, the capers and the gherkins (chopped if large). Sprinkle with chives. Remove the beets from their dressing, arrange on a dish and dot the goats cheese mixture over them. Garnish with salad leaves. Serve with rye bread and butter.