Method

• 1.
  Preheat oven to 180°C. Meanwhile, place the beetroot in a saucepan and cover with cold water. Bring to the boil, then simmer over medium heat for 10-12 minutes to part-cook.
• 2.
  Drain, then peel beetroot when cool enough to handle and place in a baking dish with thyme, 2 tbs oil and 100ml balsamic vinegar. Season well and stir to coat. Cover loosely with foil and bake for 15-18 minutes until tender. Remove foil and roast for a further 8-10 minutes until vinegar reduces slightly. Remove beetroot from pan (reserving juices). Cool, then cut any large beets in half.
• 3.
  Meanwhile, mix curd with lemon juice and season with salt and pepper.
• 4.
  Divide the beetroot among serving plates, scatter with the dill, tarragon and frisée, then place a dollop of goat’s curd on top. Drizzle with pan juices, remaining balsamic vinegar, and a little extra olive oil and lemon juice, then serve.