• 200g Salad Potatoes
• 2 Beetroot peeled and cut into segments
• 50g Goats cheese
• Handful of beetroot salad leaves

With this I tend to use the ready cooked beetroot that you can buy in packets in the supermarkets, as it saves a lot of time and stops your kitchen being painted a fetching shade of pink.  In some salted water parboil the potatoes until slightly soft.  Drain the water and add some olive oil to the pan with the potatoes, return to the heat, season and stir for a little while before putting on a baking sheet with the beetroot.

Roast the vegetables until crispy and golden brown!  Chop the goats cheese into small chunks and transfer the potatoes and beetroot to a dish to serve. Sprinkle the cheese over the vegetables along with the beetroot leaves and serve!

PG