METHOD

1. Preheat the oven to 200°C.
2. Wash and trim the beetroots. Create two foil parcels to wrap the beetroots in, one for the golden and one for the regular. Ensure the foil parcel is tight and there are no holes.
3. Place the foil parcels on a tray and roast in the oven for 45 minutes, or until the beetroot is tender when pierced with a knife.
4. While the beetroot is roasting, make the dressing. In a small food processor or by hand, finely chop the capers, parsley, anchovy, lemon juice, chives, olive oil, and salt. Set aside.
5. Once the beetroot is cooked, remove from the oven and allow to cool slightly. Open the parcels and allow the heat to escape. When they are cool enough to handle, peel off the skin with a teaspoon. It should easily come off.
6. Slice the baby beetroot into quarters.
7. To assemble the dish, scatter the cooked beets over a plate. Add the sliced candy cane beetroot and turnip (if using) to the plate.
8. Crumble the goat’s cheese over the top, and drizzle the dressing over the salad dressing. Top with extra herbs and a sprinkle of salt and pepper.

Notes

• You can make this dish with regular beetroot too. They will need longer to roast, about 90 minutes.