Photograph: Jonathan Gregson
- 1 kg beetroot, trimmed
- 3 shallots, finely sliced
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 125 g log Abergavenny goats' cheese
- 1 tbsp tarragon leaves
Cook the beetroot in a pan of boiling water for 25-30 minutes until tender. Drain and leave to cool. Peel and cut into bite-sized chunks.
Meanwhile, in a frying pan over a low heat, gently cook the shallots in 2 tablespoons of the olive oil for 10-15 minutes until softened, stirring occasionally. Season and set aside to cool. Make the dressing by whisking together the rest of the olive oil with the vinegar and season with salt and pepper.
Preheat the grill to high. Mix the cooked beetroot with the softened shallots and arrange in a baking dish. Tear or cut the goats' cheese into small pieces. Scatter over the beetroot and place under the grill until the cheese melts and takes on a little colour. Remove from the grill, add the tarragon to the dressing and immediately spoon over the beetroot and cheese. Serve hot for everyone to dig into.
Get ahead: cook the beetroot and shallots and make the dressing the day before (add the tarragon when ready to serve).