Pickled beetroot, dill, goats cheese and rye

Instructions

1. Place the beetroots in a saucepan of lightly salted boiling water and simmer for 5-10 minutes depending on their size. They should still be fairly hard inside once removed from the heat. Rinse under cold running water and use a vegetable peeler to remove the skin. Using a mandolin, thinly slice the beetroots into 1-2 mm-thick slices.
2. Spread the beetroot on a tray and sprinkle with the salt. Stand for 5 minutes, then rinse, pat dry and place in a zip lock bag or a shallow ceramic dish.
3. Mix the vinegars, mustard and pepper in a jug. Check the taste so it is not too sour but still slightly sweet from the sherry vinegar. Pour over the sliced beetroots and refrigerate with a weight on top to keep the beetroot submerged in the liquid, or even better, in a sous vide bag. If you do use a sous vide bag, go light on the vinegars as well as the spices. These wonder-bags seem to exaggerate everything.
4. To serve, toast the rye bread, then spread with some goats cheese and top with a layer of drained beetroot. Sprinkle with dill, a grind of black pepper and a generous drizzle of olive oil.