Roast Beetroot with Goats Cheese

Recipe serves 4

Put your beetroot in a pan, cover with cold water and add a good tablespoon of salt. Bring to the boil and simmer for about an hour or until tender. You can test by just putting the point of a knife or skewer into the centre of the beetroot, they may take longer depending on the size.
Drain in a colander and leave to cool, you can speed up the process by plunging them into cold water. Remove the skins by rubbing them off with your hands; a pair of rubber gloves will save you getting red stained hands. Cut the beets into even sized chunky wedges, quarters or halves if they are small.
Pre-heat the oven to 200°C/Gas mark 6. Put the beetroot in a roasting tray with the oil and seasoning and roast for 30 minutes, giving the occasional stir. Stir in the thyme and return to the oven for another 15 minutes, again stirring every so often. Add the butter and goats cheese cut into chunks, stir well so it melts over the beets, and serve.