Method

• 1.
  Place blackberries, a squeeze of lemon juice and honey in a bowl and toss to combine. Set aside. (The honey will turn the berries beautifully glossy but, unlike sugar, won’t make them mushy.)
• 2.
  Scrub beetroot and separate leaves from bulbs. Wash leaves carefully and set aside in a small bowl. Using a mandoline, slice the beetroots thinly, then set aside.
• 3.
  Heat the white wine vinegar in a small saucepan over low heat. Add sugar and simmer for 1-2 minutes or until sugar has dissolved. Transfer to a medium bowl. Add the beetroot slices and set aside to pickle for 20 minutes, or up to 24 hours (any longer and the colour of the beetroot will fade slightly).
• 4.
  Whisk the oil and balsamic vinegar together in a bowl. Season with salt flakes. Pour half of the dressing over the beetroot leaves and toss well.
• 5.
  Drain the pickled beetroot slices, reserving the pickling liquid. Arrange beetroot on a serving platter. Scatter over the blackberries and drizzle with a little of the beetroot pickling liquid.
• 6.
  Top with beetroot leaves and goat’s cheese. Sprinkle with almonds to serve.